Updated: Jan 25
One of the the best ways to save on your grocery budget is to plan your meals efficiently. Try not to waste leftovers. If possible use them to create new meals.
Last Thursday I made the Crockpot Swiss Steak I have listed on my blog from November 16, 2021. Today, I am making Tex Mex Soup with the leftovers.
Leftover mashed potatoes are great for making delicious side dishes!
Elaine’s Tex Mex Soup
3 cups Beef Broth
3 small potatoes, cubed
1 15oz can black beans, drained and rinsed
1 15 oz can kernel corn, drained
1 Tbsp chili powder
Leftover Crockpot Swiss Steak
Add salt and pepper to taste
Pour beef broth into crockpot. Add cubed potatoes cook on high 2 hours. Add beans, corn, chili and Swiss Steak cook on low for 2-3 hours.
Mashed Potato Muffins
3 cups leftover mashed potatoes
1 large egg
1 cup shredded cheddar cheese, divided
3 Tablespoons chopped fresh chives, divided
Preheat the oven to 375ºF. Grease a non-stick muffin pan with cooking spray.
In a large bowl, stir together the mashed potatoes, egg, ¾ cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
Bake the muffins for 30 to 35 minutes until golden brown and crisp around the edges. Remove the pan from the oven, top the muffins with the remaining ¼ cup cheddar cheese and return them to the oven for 3 more minutes. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a serving dish, top them with the remaining 1 tablespoon of chopped chives and serve immediately.