25 Extremely Cheap Meals Under $10

When most people think of prepping, they picture stockpiling canned goods, loading up on survival gear, or building bug out bags. But one often overlooked yet critical prepper skill is the ability to cook a filling and nutritious meal using cheap ingredients.

One of the main things we prepare for as preppers is a major economic downturn. Economies collapse all the time, and it’s only a matter of time before the world enters another Great Depression. When that happens, food could be extremely expensive or hard to come by, and people will have to make do with whatever they can get.

If you learn how to cook a great meal with simple ingredients, you’ll fare much better when the next economic downturn arrives. In fact, for many people, the economic downturn is already here. Working class families are already struggling to put food on the table, especially those with lots of kids.

After thinking about this, I decided to search Youtube to see if I could find ideas for extremely cheap meals, and this video by Julia Pacheco stood out. This woman has mastered the art of feeding a family delicious meals on a tight budget, and in her video she shares 25 meals that are all under $10 (as of fall, 2025).

Want to save this post for later? Click Here to Pin It On Pinterest!

You can watch the video below, but I also typed up the recipes for anyone who wants to try them. I listed them in the order that they’re mentioned in the video.

Green Chile Chicken and Potatoes

Ingredients

• 1 lb chicken breast
• 4 golden potatoes
• 1 yellow onion
• 1 poblano pepper
• 1 tbsp olive oil
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp oregano
• ½ tsp onion powder
• Salt & pepper
• 4 oz diced green chilies
• ½ cup green enchilada sauce
• ½ cup Mexican cheese

Instructions

1. Cube and season chicken; cook until done and set aside.
2. In same pan, cook potatoes, onion, and pepper in oil.
3. Add ⅓ cup water, cover, and cook 10 minutes until potatoes are tender.
4. Stir in chilies and enchilada sauce.
5. Return chicken, add cheese, and let melt.
6. Serve with toppings (sour cream, cilantro, avocado).

One Pot Sausage and Rice

Ingredients

• 14 oz smoked sausage, sliced
• 1 green bell pepper
• 2 tbsp olive oil
• 6 oz tomato paste
• 2⅓ cups chicken broth
• 1 cup uncooked rice (white or jasmine)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp Italian seasoning

Instructions

1. Brown sausage and pepper in oil until golden.
2. Stir in tomato paste.
3. Add broth, rice, and seasonings.
4. Cover and simmer 20–25 minutes, stirring occasionally.
5. Add extra water if rice needs more cooking.
6. Serve with Parmesan cheese if desired.

Crescent Roll Sausage Egg Casserole

Ingredients

• 1 can crescent rolls
• ½ package sausage links
• 6 eggs
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp pepper

Instructions

1. Brown sausage and slice into small pieces.
2. Whisk eggs with seasonings.
3. Grease a 9×13 dish and spread crescent rolls on bottom.
4. Layer sausage over crescents.
5. Pour egg mixture on top.
6. Bake at 350°F for 22–28 minutes until eggs are set.

King’s Hawaiian Hamburger Sliders

Ingredients

• 1 lb ground beef (or substitute)
• 1 yellow onion, diced
• 1 tbsp pickle relish
• 1 tbsp mustard
• 1 tbsp mayo
• 2 tbsp ketchup
• Dinner rolls (Hawaiian or any)
• Cheddar cheese slices

Optional topping:

• 3 tbsp melted butter
• 1 tbsp sesame seeds

Instructions

1. Cook beef and onion, drain excess grease.
2. Stir in relish, mustard, mayo, and ketchup.
3. Slice rolls in half, layer cheese, then beef mixture.
4. Place top rolls back on.
5. Brush tops with butter/seed mix (optional).
6. Bake at 400°F for 5–7 minutes.

Italian Shells with Sausage

Ingredients

• 1 lb Italian sausage
• 1 yellow onion, diced
• 1 tbsp garlic
• 4 cups chicken broth
• 24 oz marinara sauce
• 16 oz shell pasta (uncooked)
• ½ cup heavy cream (optional)
• ½ cup Parmesan cheese

Instructions

1. Cook sausage and onion, drain grease.
2. Stir in garlic until fragrant.
3. Add broth, sauce, and pasta. Cover and simmer 15 minutes.
4. Stir often to prevent sticking.
5. Mix in cream and Parmesan. Serve hot.

Black Bean Enchilada Casserole

Ingredients

• 1 can black beans, rinsed
• 1 can pinto beans, rinsed
• 1 can corn, drained
• 1 can enchilada sauce
• 6–12 corn tortillas (to layer)
• 1 tbsp minced garlic
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• Shredded Mexican-style cheese (optional)

Instructions

1. In a bowl, combine beans, corn, garlic, and seasonings.
2. Spray a 9×13 baking dish with nonstick spray.
3. Pour half of the enchilada sauce into the dish and spread it evenly.
4. Layer 6 tortillas on the bottom, then half of the bean mixture.
5. Repeat with another layer of tortillas, remaining beans, and the rest of the sauce.
6. Top with cheese if using.
7. Bake at 350°F for 30 minutes.

Easy French Dip Sandwiches

Ingredients

• 1 packet au jus gravy mix
• 3 cups water
• 1 packet thin-sliced roast beef
• Hoagie rolls
• Provolone cheese slices

Instructions

1. Bring water and au jus mix to a boil in a pot, then reduce to simmer.
2. Add roast beef to pot, simmer for 3 minutes.
3. Remove beef with slotted spoon and set aside.
4. Place cheese in hoagie rolls and broil 2 minutes until melted and toasted.
5. Add roast beef to the rolls and serve with hot au jus for dipping.

Ham Broccoli Rice Casserole

Ingredients

• 2 cups chicken broth
• 1 can (10 oz) cream of chicken soup
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup uncooked white or jasmine rice
• ½ cup shredded cheddar cheese
• 12 oz frozen broccoli
• 16 oz diced ham
• 1 cup additional shredded cheddar cheese (for topping)

Instructions

1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. In a bowl, whisk together broth, soup, and all seasonings.
3. Stir in uncooked rice, cheese, broccoli, and ham.
4. Pour mixture into baking dish and cover tightly with foil.
5. Bake for 55 minutes, then remove foil.
6. Sprinkle remaining cheese on top and bake uncovered for 10 more minutes.

Slow Cooker Enchilada Quinoa

Ingredients

• 1½ cups uncooked quinoa
• 1 can black beans, drained
• 1 jalapeño, diced (optional)
• 1 yellow onion, diced
• 1 can (14 oz) diced tomatoes
• 1 can (10 oz) enchilada sauce (red or green)
• 12 oz frozen corn
• 1 tbsp minced garlic
• 1 cup water
• 1½ tbsp taco seasoning

Instructions

1. Add all ingredients into a slow cooker.
2. Stir well to combine.
3. Cook on low for about 6 hours, until quinoa is fluffy.
4. Stir again before serving.
5. Top with cheese, green onion, guacamole, or salsa as desired.

Tostadas

Ingredients

• 1 lb ground turkey (or beef/chicken/plant-based)
• 1/3 cup water
• 1 tbsp taco seasoning
• 1 package tostadas
• 1 can refried beans (or any beans)
• Shredded cheese, lettuce, tomato, onion, sour cream, cilantro (optional toppings)

Instructions

1. Brown ground meat in a pan.
2. Add taco seasoning and water, simmer until thickened.
3. Spread refried beans on tostadas, top with seasoned meat.
4. Bake at 400°F for 5–7 minutes until crispy.
5. Add your choice of toppings and serve.

Mediterranean Quesadillas

Ingredients

• Flour tortillas
• Mozzarella cheese, shredded
• Feta cheese
• Cherry tomatoes, halved
• Red onion, diced
• Fresh spinach
• 1 tbsp butter (for cooking)

Instructions

1. On one tortilla, layer mozzarella, feta, spinach, tomatoes, and onion.
2. Sprinkle more mozzarella on top and cover with a second tortilla.
3. Melt butter in a skillet over medium heat.
4. Cook quesadilla for 2–3 minutes per side until golden and cheese is melted.
5. Slice and serve warm.

Chicken Mozzarella Pasta

Ingredients

• 2 large chicken breasts (halved horizontally)
• 1 tbsp butter
• 1 tbsp olive oil
• Seasonings: oregano, basil, garlic powder, onion powder, salt, pepper
• 24 oz jar marinara sauce
• Slices of mozzarella cheese
• ¾ lb pasta (any type)

Instructions

1. Heat butter and oil in a skillet.
2. Season chicken and cook 5–6 minutes per side until done.
3. Add marinara sauce and simmer 8–10 minutes.
4. Boil and drain pasta separately.
5. Top chicken with mozzarella slices, cover until melted.
6. Serve chicken and sauce over pasta.

Ham Chicken Rice Casserole

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup diced ham
• 1 white onion, diced
• 1 tbsp minced garlic
• 14 oz can diced tomatoes
• 2 cups chicken broth
• 1 cup uncooked jasmine rice
• 1 tsp paprika
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas

Instructions

1. Brown chicken in butter and oil until nearly cooked.
2. Add diced ham and cook 2–3 minutes.
3. Stir in onion and garlic; cook until soft.
4. Add tomatoes, broth, rice, and seasonings.
5. Stir in peas, cover, and simmer 18–22 minutes, stirring occasionally.
6. Serve once rice is tender and liquid is absorbed.

French Bread Pizzas

Ingredients

• 1 loaf French bread, sliced lengthwise
• 5 tbsp melted butter
• ½ tsp each Italian seasoning, onion powder, garlic powder
• 8 oz can tomato sauce (or pizza sauce)
• Mozzarella cheese
• Toppings of choice (ham, pineapple, bell peppers, etc.)

Instructions

1. Mix melted butter with seasonings and brush over bread.
2. Bake at 425°F for 5 minutes until golden.
3. Spread sauce on toasted bread.
4. Add cheese and desired toppings.
5. Return to oven and bake another 5 minutes.
6. Slice and serve.

Chicken Noodle Casserole

Ingredients

• 8 oz egg noodles (or any pasta), cooked and drained
• 1 can cream of chicken soup
• 1 cup frozen peas (or other veggies)
• 12 oz can chicken, drained
• ½ cup milk
• 1 tsp each: pepper, onion powder, garlic powder, paprika, oregano
• ½ cup shredded cheddar cheese
• ½ cup Italian-style panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Cook noodles according to package directions.
2. In a bowl, mix cheddar, breadcrumbs, and melted butter for topping.
3. In a greased 9×13 dish, combine noodles, soup, chicken, peas, milk, and seasonings.
4. Spread evenly and sprinkle with breadcrumb topping.
5. Bake at 350°F for 25–30 minutes until golden on top.

Chicken Taco Soup

Ingredients

• 1 can cooked chicken (or 1 cup shredded cooked chicken)
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 can great northern beans, drained
• 1 can petite diced tomatoes
• 4 oz can diced green chilies
• 3½ cups chicken broth
• 1½ tbsp taco seasoning
• 1½ tbsp ranch seasoning

Instructions

1. Add all ingredients to a large pot.
2. Stir well and bring to a boil.
3. Reduce heat and simmer 5–10 minutes until heated through.
4. Serve with toppings like cheese, sour cream, or fresh cilantro.
5. Optional: serve with corn muffins (Jiffy mix + egg + milk + cheese).

Sausage and Potato Skillet

Ingredients

• 14 oz smoked sausage, sliced
• 16 oz frozen diced hash browns
• 12 oz frozen green beans (or any veggies)
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp butter
• ½ cup shredded Mexican-style cheese (or any cheese)
• 1 tsp each: salt, pepper, onion powder
• 2 tsp paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp dried thyme

Instructions

1. Heat oil in a large skillet and brown sausage slices.
2. Add hash browns and green beans.
3. Season with all spices and garlic.
4. Cook on high heat for about 8 minutes, stirring occasionally.
5. Add butter and cook 1 more minute.
6. Stir in cheese until melted, then serve.

Butter Chicken Casserole

Ingredients

• 1 cup uncooked jasmine rice
• 3 tbsp melted butter
• 1½ cups chicken broth
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger (or 1 tsp ground ginger)
• 14 oz can fire-roasted diced tomatoes
• 1½ lb chicken thighs, cubed (or use chicken breast)
• 1 tsp salt
• ½ tsp pepper
• 2 tsp garam masala
• 1 tsp ground ginger (if not using fresh)
• Optional: fresh lime juice and cilantro for serving

Instructions

1. In a greased 9×13 dish, combine rice, butter, broth, garlic, ginger, and tomatoes.
2. Add cubed chicken and all seasonings. Stir to combine.
3. Cover tightly with foil and bake at 350°F for 45 minutes.
4. Remove foil, stir, and bake uncovered for 15 more minutes.
5. Serve with fresh lime juice and cilantro. Optional: serve with naan.

Mini Taco Cups

Ingredients

• ½ lb ground beef (or turkey or substitute)
• 15 oz can pinto beans, rinsed and drained
• ¼ cup salsa
• ¼ cup water
• 1 tbsp taco seasoning
• Large burrito-sized flour tortillas (enough for 12 small circles)
• Shredded cheese
• Toppings: lettuce, salsa, sour cream, cilantro, guac (optional)

Instructions

1. Brown ground beef in skillet and drain grease.
2. Add beans, salsa, water, and taco seasoning. Simmer until thick.
3. Cut 12 small rounds from tortillas and place into greased muffin tin.
4. Fill with meat/bean mixture and top with cheese.
5. Bake at 425°F for 4–5 minutes until golden and melty.
6. Add toppings and serve.

Tomato Bacon Pasta

Ingredients

• 1 lb pasta (any type)
• 1 jar Alfredo sauce
• 1 can petite diced tomatoes with olive oil and garlic (partially drained)
• 1 package real bacon bits

Instructions

1. Boil pasta according to package instructions, then drain.
2. In a separate pan, heat Alfredo sauce.
3. Add diced tomatoes and bacon bits. Simmer 5 minutes, stirring often.
4. Stir in cooked pasta until coated.
5. Serve hot, optionally topped with more bacon or Parmesan.

Cheesy Beef Enchiladas

Ingredients

• 1 lb ground beef (or meat substitute)
• ½ cup shredded cheddar cheese
• ½ cup red enchilada sauce (for filling)
• 2 cans (10 oz each) red enchilada sauce (1 for bottom, 1 for top)
• ½ tsp each: onion powder, garlic powder, chili powder
• Corn tortillas (about 10)
• 1 cup shredded cheddar cheese (for topping)

Instructions

1. Brown ground beef in a skillet.
2. Stir in ½ cup cheese, ½ cup enchilada sauce, and seasonings.
3. Warm corn tortillas in microwave wrapped in a damp towel (2 minutes).
4. Spray a 9×13 baking dish and pour in 1 can enchilada sauce.
5. Fill tortillas with beef mixture, roll, and place seam-side down.
6. Top with second can of sauce and 1 cup cheese.
7. Bake at 350°F for 20–25 minutes until bubbly.

Lemon Butter Chicken with Pasta

Ingredients

• 1 lb chicken breast, cubed
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 lemon (juiced)
• 1 tbsp olive oil (plus more for veggies)
• 4 tbsp butter (divided)
• 1 tbsp minced garlic
• 1 tsp each: salt, pepper, onion powder, garlic powder, Italian seasoning
• 1 cup Parmesan cheese
• 16 oz rotini (or any pasta)
• ⅓ cup reserved pasta water

Instructions

1. Cook pasta; reserve ⅓ cup water, then drain and set aside.
2. Brown seasoned chicken in olive oil and 1 tbsp butter. Remove and set aside.
3. Sauté zucchini and squash in pan with olive oil and seasonings.
4. Add garlic, lemon juice, 3 tbsp butter, and reserved pasta water.
5. Stir until butter melts, then add cooked pasta and chicken.
6. Mix in Parmesan cheese and serve.

One Pot Ground Turkey Pasta (Taco Pasta)

Ingredients

• 1 lb ground turkey (or beef/chicken)
• 1 red bell pepper, diced
• 1 onion, diced
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cumin
• 2 tsp chili powder
• ½ tsp paprika
• 15 oz can tomato sauce
• 1¼ cups chicken broth
• 8 oz pasta (penne or other shape)
• ¼ cup sour cream
• ½ cup shredded Mexican-style cheese

Instructions

1. Sauté onion and bell pepper in oil, add ground turkey and cook through.
2. Stir in garlic and seasonings.
3. Add tomato sauce, broth, and pasta.
4. Cover and simmer 14–18 minutes, stirring occasionally.
5. Add water as needed to maintain moisture.
6. Stir in sour cream and cheese, then serve.

White Bean and Spinach Soup

Ingredients

• 1 white or yellow onion, diced
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp salt
• ½ tsp pepper
• 1 tsp oregano
• 1 bouillon cube (or 1 tsp base)
• 6 cups water
• 1 can cannellini (white) beans
• 28 oz can diced tomatoes
• 12 oz frozen spinach (use less if preferred)
• Optional: shredded mozzarella for topping

Instructions

1. Sauté onion in olive oil until soft.
2. Add garlic and cook 10 seconds.
3. Stir in salt, pepper, oregano, and bouillon cube.
4. Add water, beans, tomatoes, and spinach.
5. Simmer on low for 15 minutes.
6. Top with cheese if desired and serve hot.

Italian Sausage Rice Dinner

Ingredients

• 1 lb ground Italian sausage
• 1 white onion, diced
• 1 tbsp minced garlic
• 1 package Knorr Creamy Chicken rice (or similar)
• 2 cups water
• 14 oz can Italian-style diced tomatoes
• ½ cup mozzarella cheese
• ¼ cup Parmesan cheese

Instructions

1. Cook sausage and onion in olive oil until browned. Drain and set aside.
2. In same pan, cook Knorr rice with 2 cups water according to package.
3. Once rice is tender, add sausage and tomatoes.
4. Stir in mozzarella and Parmesan.
5. Cook until cheese melts, then serve.

Like this post? Don’t Forget to Pin It On Pinterest!

You May Also Like: