3/4 pound lean ground beef
1 medium onion — chopped
1/4 cup chopped green bell pepper
1 clove garlic
2/3 cup elbow macaroni — cooked
1 can kidney beans — drained
1 can diced tomatoes — undrained
1 can tomato sauce
1 tablespoon Dijon mustard
1 teaspoon chili powder
2 teaspoons lemon juice
3/4 teaspoon ground cumin
salt and pepper
Cook first four ingredients in skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Makes ~6 1/2 cups.
To freeze: Add remaining ingredients to beef mixture and freeze. Thaw and simme r.
Per serving: 1859 Calories; 75g Fat (36% calories from fat); 117g Protein; 184g Carbohydrate; 255mg Cholesterol; 2001mg Sodium Food Exchanges: 9 1/2 Starch/Br ead; 12 Lean Meat; 7 1/2 Vegetable; 9 Fat
from the Frozen Assets List by frozen-assets@xc.org (Gaylene) on Aug 12, 1998.