This recipe originally ran at 3 sides of Crazy 12-14-08. It was cold and snowy here that day. A day that just cried for a really hot lunch! So I took to the freezer and refrigerator to see what there was (we hadn’t planned on being here so nothing had been planned) and I found some leftover BBQ beef (which I drained of all sauce), 1/2 a package of shredded cheddar cheese, a can of cream of celery soup, some pasta shells and a can of diced green chiles. This is tlso the most perfect recipe for leftover Pot Roast or roast beef. We had 6 servings for $4.29 or $0.72 cents per serving.
ORTEGA CHILE BAKE
Left over shredded beef (technically 0.00 since it was already accounted for)
1 can cream of celery soup (.96)
3 cups AL DENTE pasta noodles (1.12)
1 can diced green chiles, drained (.89)
1 cup shredded cheddar cheese (1.12)
- Drain chiles.
- Stir soup and chiles together.
- Stir in beef until well blended.
- Add pasta and mix well.
- Pour into a greased 9×9 baking dish and top with cheese.
- Bake at 350 degrees for 30 minutes.