This recipe is from Taste of Home - Busy family Favorites Cookbook, by Vikki Rebholz of West Chester, Ohio.
1 cup uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 can (28oz) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8oz) tomato sauce
1 can (4 oz) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Measure macaroni and place in sandwhich size ziplock bag.
In a pan on medium heat, cook beef and onion until meat is no loger pink; drain.
In a gallon size ziplock bag, place tomatoes, corn, tomato sauce, chillies, cumin, pepper, salt and cooled meat.
Mince fresh cilantro and place in snack size ziplock bag.
Place all bags in another ziplock bag together and place in freezer.
Thaw. Cook macaroni. Meanwhile, heat meat mixture bag, bring to a boil and simmer uncovered until heated through. Drain macaroni, add to meat mixture. Stir in cilantro and heat through. Serve.
Yield: 6 servings.