whole kernel corn

Successfully Adulting 101: Cheap Recipe of the Week

Tater Tot Hotdish
This recipe lists ground beef as an ingredient, but can be made easily with chicken, turkey, or no meat at all!
**All prices listed are high estimations based on my local grocery store**

Ingredients
1lb lean ground beef ($3-4/lb)
Salt and pepper
1 can green beans ($2.39/can)
1 can whole kernel corn ($1.84/can)
2 cans cream of mushroom soup (can really be made with almost any “cream of” soup) ($1.79/can)
Ilb frozen tater tots ($2.99/bag)
1 medium yellow onion, chopped (optional!)

If using onion, place in a skillet on medium heat and cook until soft, about 15 minutes.  Add the ground beef and cook until brown, scraping frequently. Season with salt and pepper lightly to taste.
Transfer beef mixture from skillet into a 9x13 glass baking dish (or disposable foil baking pan, though these can be very flimsy!) and mix in cream of mushroom soup (do not add water!), corn, and green beans.  Top with frozen tater tots.
Bake uncovered in 350F oven for 60 minutes, or until tater tots are golden brown.  

Leftover rating:
9/10 | The dish itself fares well in the fridge, but can be hard to find a container for.  It reheats nicely and still tastes delicious up to three days after making if stored properly!

Nutritional Value (Estimated, 8oz serving- with ground beef):
Total Fat: 24g
Total Calories: 400
Protein: 28g
Carbs: 37g
Sugars: 1g

TOTAL COST: $14.80 (with ground beef), $10.80 (without) 

Black Bean and Avocado Dip

Materials

  • One bowl medium-sized
  • One paring knife
  • Fork
  • Spoon
  • Can Opener

Ingredients

  • One or two avocados
  • 1 small can of whole kernel corn
  • 1 can black beans (low sodium preferred but not necessary)
  • Garlic in your preferred form (I used garlic powder, but minced garlic would also work)
  • Pickled sliced jalapeno peppers (fresh Jalapenos(remove the seeds) or hot sauce can be substituted)
  • Optional: lime juice or lime

Steps

  1. Drain the cans of corn and black beans, rinse the beans gently until most of the thick liquid from the can is gone. Try to keep the veggies in the cans for now
  2. Cut the avocado(s) in half and remove the pit(s). Score the avocado flesh in a grid pattern, then use the spoon to scoop the avocado into the bowl.
  3. Mash the avocado with the fork until smooth (if you want avo chunks, skip this step)
  4. Add the corn, black beans, jalapeno slices, and garlic to the bowl.
  5. Mix all of the ingredients together.
  6. *optional: sprinkle lime juice over the dip, or you can stir the lime juice into the dip when you add all of the other ingredients*

I dip corn chips into a bowl of this, but you could also spread the dip onto tortillas toast or eat it over rice or whatever you have around