A good friend of mine introduced me to this concept. Use scraps to create something amazing in the form of a Mexican Soup. So each time I make it, I make it a little bit different. I will share with you my staples. Sorry there isn't an actual recipe.
- Beans- I like the mixes. I buy the beans in bulk and they cost around $2-$3 for a ton of organic beans. You can also just use pinto, black, etc.
- Rotel Tomatoes. Buying canned tomatoes over fresh actually increases the lycopene absorption by 2 or 3 times win-win when they're not in season. You can also use just canned tomatoes & green chilies.
- Chicken bouillon, or stock (in lieu of water)
- Seasonings… salt/pepper/taco seasoning/etc.
Added Bonus items:
Peppers (this last time I used green bell peppers)
Topping must haves:
This last go around I made enough for dinner that night, lunch for my husband, me, my Mom (who was over to help watch D while I unpacked some), and enough to freeze and save for dinner & lunches when I reheat it again. Of course Deacon will eat from it all of those times too. So for fun, I will break it down:
Rotel Tomatoes: $3.00
Green Pepper: $.75
Avocado (2): $2.00
Sour Cream: ~$1.50
Total Meals: 13
Total Cost Per Person/Per Meal (for the COMPLETE meal): $0.94 (gotta love it!)