Cheap, Easy,Fast Recipes?

Question

For Chili, or Mexican Rice?
Any Differnet Recipes Would help!

Answer 1

I make what we call haystacks or a taco salad.
a layer of corn chips, canned chili ( i use veggie chilli), lettuce, tomatoes, olives, salsa, jalepenos, cheese, guatelemo, sour cream and whatever else your heart desires on stuff like this.

Answer 2

I'm a carer (low income) (only income), I've become adept at cheap meals and my monthly shop comes to about 60 quid. I was very fond of baked bean crumble a few years ago. A tin of beans, add some onion, salt and herbs. To make the crumble rub some butter in with a little plain flour (I don't use measurements, I've been doing it that long I just 'know' how much to use, sorry) until it resembles breadcrumbs then put into the oven (180 degrees) for 15 minutes - or the microwave for two - you can add some grated cheese if you want. However, that is not the main recipe for this posting. We had a pudding that Mam called 'foam', it uses just two ingredients, a jelly and a tin of evaporated milk - Carnation's the best. Get a cold bowl; metal, glass or ceramic and start whisking the milk on high ... whisk for about ten minutes. While still whisking the milk melt the jelly slowly; jelly should never boil as the sugar in it caramalises. When the jelly's fully melted, add it slowly to the milk (which is still whisking and should now have doubled its volume and look a lot thicker and creamier) and keep whisking for another five or ten minutes, then ladle the mixture into glass, ceramic or metal bowls and put straight into the freezer. After half an hour you'll have an unbelievably light dessert. Even if it goes wrong and you don't have an unbelievably light dessert, you'll still have a delicious blancmange. You pick the flavour of the jelly but it is one jelly per large tin of Carnation

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

For fast chili:
2 cans of chili beans (mild or hot)
2 lbs of ground beef
1 15 oz. can of tomato sauce
1 medium onion
1 medium bell pepper
1 packet of McCormick chili seasoning
1 can of beef broth

Brown ground beef, and drain grease. Add all the other ingredients to the ground beef. Bring to a boil, and cook on medium to low heat for about 30 minutes. This is a quick recipe and my family loves it.

Answer 5

Almost any chili recipe originates from the old "chuck wagon" days, when cowboys (well, the cook who prepared food for the cowboys) had to use whatever was available to make their food. Chili is usually prepared with a cheaper, tougher, fattier cut of beef, like chuck, which gets tenderized as a result of A) slow, moist cooking, and B) being cut into bite-size pieces prior to cooking.

I'm not going to copy & paste from Wikipedia; you can do that yourself. But if you Google "chili recipe", or if you open a cookbook, you'll find about nine billion different (but similar) recipes. And most of them will consist of "cheap" ingredients (chuck roast or ground beef, tomatoes/tomato sauce, plus other "minor" ingredients like herbs and spices).

As for rice: it's one of the cheapest grains, if not THE cheapest, in the world. Don't use "minute rice"; it's been partially cooked already, and the extra flavor you get from raw rice is worth the extra few minutes of cooking time.

To add a Mexican "flair" to regular white rice, subtitute plain tomato sauce for half of the water. The rice will come out with a nice red tint, and tomato-y flavor. Then you can add herbs and spices to your liking.

Hey! I just realized: you could serve the rice with the chili!

Answer 6

Southwestern Chili Con Carne

2 tablespoons vegetable oil
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 1/2 pounds ground chuck
4 tablespoons chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
1 (15-ounce) can soy black beans, drained and rinsed, optional
2 tablespoons chopped fresh cilantro leaves

Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.

Answer 7

As far as the mexican rice goes just get that boxed Zatarain's Spanish rice and all you need is a can of tomatoes and water and there ya go

Answer 8

Salad and vinaigrette

Answer 9

go to (www.cooks.com)