As a student going through another round of professional school, I am a professional broke college student. I like cooking, and I don’t like getting fat off fast food, so I’ve learned to cook at home. The freshman 15 are real, and so are the grad school 30! Because of this, I have a few great recipes that I can throw together myself any time.
These recipes I’ll share with y’all are easy, take about 30-45 minutes each, and last days. Also, the ingredients are versatile, so you can buy them in bulkier quantities to use in other recipes you like.
These recipes will be in a series. I will have a minimum of two recipes in each post. There will be five topics: ground beef, rotisserie chicken, salmon, vegetarian, and breakfast. (You can substitute the salmon for any fish you like, of course. Its expensive!) I hope you in enjoy this little series in my life section, and please comment to tell us how you have or will modify these recipes!
Let’s start with ground beef! Ground beef is a staple in many households. Its cheap, easy to prepare, and versatile. Here are just a couple recipes that are great as meal prep aka leftovers.
Taco soup
Whole recipe
- 2lbs ground beef
- 2 (32oz) boxes chicken broth
- 1 can corn
- 1 can black beans (rinsed)
- 1 can Rotel
- 2 Tbsp diced (pickled) jalapeños
- Taco seasoning
Half recipe
- 1lb ground beef
- 1 box chicken broth
- 1/2 can corn
- 1/2 can black beans (rinsed)
- 1/2 can Rotel
- 1 TBSP diced (pickled) jalapeños
- Taco seasoning
Toppings:
- sour cream or creama
- lettuce
- tortilla chips/strips
- avocado
- cheese
- cilantro
- lime juice
Directions:
Start with the ground beef.
Season it with taco seasoning.
I usually season until it looks like too much, then put more. Basically, give the meat a layer of seasoning thick enough to not be able to see the meat anymore. Cook the meat until there’s no more pink. (Medium-medium high heat.) When its done, drain the grease from the meat. You can do this by dumping it into a big bowl lined with paper towels, or use any kitchen gadgets you have like a strainer. Just don’t pour hot grease down the kitchen sink!
(You can absolutely cook down some (1/2-1 whole, diced) onion first, then add in the meat. I just don’t like onions, so I forget about them)
Rinse black beans.
Open the can. Drain the juice. Rinse the beans with water two or three times. You can do this directly in the can, so you don’t have to dirty another dish.
Add everything together.
I use a Magnalite pot, because its big, and that’s what my mom told me to use, honestly. Use any big pot you have that’s not cast iron or non stick.
Pour in chicken broth, corn, black beans, Rotel, and jalapeños, and ground beef. Bring to a simmer and let it cook 30-45 minutes.
Fix yourself a bowl. Top with your favorite toppings. Refrigerate the rest.
If you make half a recipe, you can use the other halves of the ingredients from the cans to make loaded nachos or burrito bowls at home!
Pizza Pasta
- 1lb ground beef
- 8oz pasta (penne or ziti are my favorites, but you can use anything)
- 1 jar red pasta sauce (aka spaghetti sauce)
- 4 oz pepperoni (use small pepperonis or quarter regular size ones)
- 16 oz shredded mozzarella cheese
- 1 can diced black olives
- optional diced jalapeños
Directions:
Preheat the oven to 350 degrees
Season the ground beef any way you want.
You can do an onion powder, garlic powder, salt, pepper, oregano blend. Or just salt and pepper. Your choice.
Cook the meat. Drain the grease.
Cook the pasta according to the instructions.
Drain the pasta.
Combine the pasta, cooked beef, sauce, pepperoni, olives, and jalapeños in a pot on a medium heat level. Simmer. You can do this in the same pot you cook the pasta in, if its big enough. Once everything has warmed together, add about half of your cheese to the mixture and stir. Next, pour it into a 13×9 inch glass or nonstick pan. Top with the remaining cheese. Put the pan in the oven. Bake until cheese to nice and melty- that’s about 30 minutes.
Let it cool about 5 minutes. Serve it up!
Tell what you’d change, add, or just how you liked it!