CHILI MACARONI

½ cup chopped onions or reconstituted dried onions
1 lb lean ground beef or 2 cans hamburger or beef chunks
½ teaspoon garlic powder
1 Tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 ounce) can kidney beans, undrained
1 (8 ounces) tomato sauce
1 cup water
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
1 cup shredded cheddar cheese or yogurt cheese with flavored with cheddar powder

In large skillet, brown onion and garlic with ground beef.
Drain and return to pan.
Add kidney beans, tomato sauce, water, chili powder, and salt
Cover and simmer for 15-20 minutes.
Add cooked macaroni and stir.
Add grated cheddar to top, cover and simmer just until cheese melts.

BLACK BEANS AND RICE

1 cup rice, uncooked
¼ cup water
1 ½ cups tomato juice
1 can black beans, rinsed and drained
1 16 oz jar salsa
¼ teaspoon cumin
1 can corn, drained
½ teaspoon salt
¼ teaspoon oregano
1 cup grated cheese

Combine all ingredients, except the cheese.
Pour into 2 quart casserole dish with cover.
Top with grated cheese.
Cover and bake at 375° for about an hour.
Make sure rice in tender before removing from oven.

FRENCH FRY BURGER PIE

1 lb. ground beef, cooked
2 teaspoons powdered onion
2 10-3/4 oz. cans tomato soup
2/3 cup ketchup
1 20-oz. package frozen “thin” French-fried potatoes

Stir together meat, soup, ketchup, onion powder and frozen fries.
Put in a 9” x 13” baking dish.
Bake in 350º oven for 25 minutes.
Serves 6

Options:
Top with cheddar cheese

To make into a food storage meal:
Use 2 cans beef chunks or 2 cans hamburger
2 cups dried hash brown potatoes-reconstituted and allowed to reconstitute for at least an hour.