Ingredients:
1 lb ground chicken ( 500 gram)
1 garlic cloves, minced
1 (15 ounce) cans stewed tomatoes, preferably Mexican style ( 398ml)
1 (15 ounce) cans tomato sauce
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup green beans
1 cup macaroni or 1 cup elbow macaroni or 1 cup rotelle pasta
1 cup monterey jack cheese or 1 cup cheddar cheese, shredded, for serving day
Directions:
In a large skillet, cook chicken with garlic over medium-high heat fro 5 minutes or until no longer pink.
Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to boil. Stir in macaroni and green beans; bring back to boil. Reduce heat to medium-low, until the beans and pasta are tender. Season to taste with salt and pepper.
To freeze: Let pasta mixture cool. Spoon into freezer containers, seal, label and date. Freeze for up to 3 months.
To serve: Thaw in microwave or refrigerator overnight. Reheat in baking dish at 350 F (180 C) for about 30-35 minutes or until hot and bubbly. Serve sprinkled with cheese with bread and a salad.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.