20 Extremely Cheap Meals for People on a Budget

Estimated reading time: 16 minutes

After food prices skyrocketed in 2021, they never came back down, and lately they seem to be rising faster again. Whether you’re trying to feed a family or just trying to save money, it’s getting really hard cook affordable meals, especially if you're trying to eat healthy.

But here’s the good news: you don’t have to live on ramen and peanut butter sandwiches. With a little creativity, pantry staples, and simple ingredients, you can make hearty, delicious meals without going broke.

I recently came across a video called 20 Amazing Simple Poor Man Meals on the YouTube channel, Cookies & Bacon. It's packed with budget-friendly, family-approved dinners that are easy to throw together and taste amazing. You can watch the video below, but I typed up the recipes for anyone who wants to try them.

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1. Cheeseburger Pasta

Ingredients:

• 16 oz pasta (centini, elbow macaroni, or penne)
• 1 lb ground beef
• 1 block (8 oz) cream cheese, softened
• 16 oz sharp cheddar cheese, shredded
• ¾ cup milk
• ½ tsp salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp black pepper

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, cook the ground beef until fully browned. Drain any excess grease.
3. Return the beef to the pan and add the cream cheese and shredded cheddar cheese.
4. Stir in the salt, onion powder, garlic powder, and black pepper.
5. Mix everything together over medium-low heat until the cheeses are fully melted and combined. If the cream cheese isn’t softened, you may need to stir a bit longer to get it smooth.
6. Add ¾ cup milk gradually, stirring to create a creamy sauce.
7. Add the cooked pasta a little at a time, mixing well. You may not need all of the pasta if it starts to look too dry — you want it to stay cheesy and well-coated.
8. Serve hot. Optional: top with additional cheese or serve with a side of fruit or salad.

2. Shepherd’s Pie

Ingredients:

• 1 can (10.75 oz) tomato soup
• 1 bag (12 oz) frozen mixed vegetables (or 2 cans of any vegetables)
• 6–8 medium potatoes, peeled and diced
• Butter, milk or evaporated milk, and optional sour cream (for mashed potatoes)
• 1–1½ cups shredded cheddar cheese (or cheese of choice)
• Salt and pepper, to taste

Instructions:

1. Peel, dice, and boil the potatoes until fork-tender, about 10–15 minutes.
2. Drain the potatoes and mash with butter, milk or evaporated milk, salt, and pepper. Add sour cream if desired for extra creaminess.
3. In a 9×13″ baking dish, mix the tomato soup with the frozen or canned vegetables and spread evenly.
4. Spoon the mashed potatoes over the vegetable mixture and smooth out the top.
5. Sprinkle shredded cheese evenly over the mashed potatoes.
6. Bake at 350°F for about 30 minutes, until the cheese is melted and the dish is heated through.
7. Let cool slightly before serving.

3. Sloppy Joe Casserole

Ingredients:

• 1 lb ground beef
• ½ cup chopped onion
• 1 tablespoon minced garlic
• 1 can (15 oz) tomato sauce
• 2 cans (14.5 oz each) diced tomatoes
• 1 can full of water (use one of the tomato cans)
• ⅓ cup brown sugar
• ¼ cup Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 16 oz egg noodles
• Salt and pepper, to taste
• Optional: shredded cheese for topping

Instructions:

1. In a large pot or deep skillet, cook the ground beef over medium heat until browned.
2. Add the chopped onion and cook for a few minutes until softened.
3. Stir in the minced garlic and cook for about 1 minute.
4. Add the tomato sauce, diced tomatoes, water, brown sugar, Worcestershire sauce, and vinegar. Stir well to combine.
5. Add salt and pepper to taste.
6. Add the dry egg noodles directly to the pot and gently press them into the liquid so they’re mostly submerged.
7. Cover and let simmer on medium-low heat for 15–20 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
8. Optional: Sprinkle shredded cheese over the top and cover for a few minutes to melt before serving.

4. Cake Mix Cookie Bars

Ingredients:

• 1 box white cake mix
• ⅓ cup vegetable oil
• 2 eggs, beaten
• 12 oz milk chocolate chips (or chocolate chips of choice)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cake mix, vegetable oil, and beaten eggs.
3. Stir until a thick, dough-like batter forms.
4. Fold in the chocolate chips until evenly distributed.
5. Lightly grease a 9×13″ baking pan.
6. Spread the batter evenly into the pan, pressing it down to make a uniform layer.
7. Bake for 20–25 minutes, or until the edges are golden and the center is set.
8. Let cool before cutting into bars. Serve as-is or with a scoop of vanilla ice cream.

5. Chili Cornbread Casserole

Ingredients:

• ½ onion, chopped
• 1 lb sausage (or ground beef)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 2 cans chili beans (adjust to taste)
• Chili powder, cumin, garlic powder, red pepper flakes (about 1 tsp each; adjust to taste)
• 1 box Jiffy cornbread mix (plus ingredients on box: 1 egg, ⅓ cup milk)
• Optional: shredded cheese and sour cream for topping

Instructions:

1. In a large pot or Dutch oven, cook the chopped onion in a little bacon grease or oil until softened.
2. Add sausage and cook until fully browned. Drain excess grease.
3. Stir in the tomato sauce, diced tomatoes, and chili beans.
4. Season with chili powder, cumin, garlic powder, and red pepper flakes. Stir well and simmer for 5–10 minutes.
5. Pour the chili mixture into a greased 9×13″ baking dish, leaving a little space at the top.
6. Prepare the Jiffy cornbread mix according to the package instructions.
7. Spread the cornbread batter evenly over the chili mixture.
8. Bake at 400°F (205°C) for 15–20 minutes, or until the cornbread is golden and fully cooked through.
9. Serve hot, optionally topped with cheese and sour cream.

6. SOS (Creamed Meat Over Bread or Rice)

Ingredients:

• 1 lb sausage (or ground beef)
• ¼ cup all-purpose flour (more as needed)
• 1 can (10.5 oz) cream of mushroom soup
• 1½ to 2 cups milk
• Bread slices or cooked rice (for serving)

Instructions:

1. In a large skillet, cook the sausage until fully browned. Do not drain the grease.
2. Sprinkle flour over the cooked sausage and stir to combine. Add just enough flour to absorb the grease and form a roux-like base.
3. Add the cream of mushroom soup and stir to combine.
4. Gradually pour in the milk, a little at a time, stirring constantly until the mixture is smooth and creamy.
5. Let simmer for a few minutes, stirring occasionally, until the mixture thickens to a gravy-like consistency.
6. Serve hot over slices of bread or a bed of cooked rice. Optional: pair with homemade bread for extra flavor and savings.

7. Beef & Pepper Rice Bowls

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• ½ cup soy sauce
• 2 tsp black pepper
• Bacon grease or oil (for sautéing)
• Cooked rice (for serving)
• Optional: shredded mozzarella cheese

Instructions:

1. In a large skillet, heat a small amount of bacon grease or oil over medium heat.
2. Add the diced onion and bell peppers. Sauté for 3–5 minutes until they begin to soften.
3. Add the ground beef to the skillet and cook until browned. Drain excess grease.
4. Return the beef and vegetables to the skillet and stir in the soy sauce and black pepper.
5. Let the mixture simmer for a few minutes to blend the flavors.
6. Serve over cooked rice and top with shredded mozzarella cheese if desired.

8. Poor Man Husband Casserole

Ingredients:

• 1 lb sausage (or ground beef)
• 8 oz egg noodles (or other pasta)
• 1 tbsp minced garlic
• 1 tsp Italian seasoning
• 2 cans (15 oz each) tomato sauce
• 1 tsp sugar
• 1 cup sour cream (or a full block of cream cheese for a creamier version)
• 1½ cups shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, cook the sausage until browned. Drain any excess grease.
3. Add garlic and Italian seasoning to the sausage and cook for 1 minute.
4. Stir in the tomato sauce and sugar. Let simmer for a few minutes to develop flavor.
5. Reduce heat and stir in the sour cream (or cream cheese) until fully melted and combined.
6. Add the cooked noodles to the skillet and carefully mix until everything is well combined.
7. Transfer the mixture to a greased 9×13″ baking dish and spread evenly.
8. Top with shredded cheddar cheese.
9. Bake at 350°F for about 30 minutes, or until the cheese is melted and bubbly.
10. Let cool slightly before serving. Optional: serve with bread or a side of peas.

9. Texas Hash

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 1 lb ground beef
• 1 tbsp minced garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tsp chili powder
• ½ cup uncooked rice
• 1 cup water
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Worcestershire sauce
• 1½ cups shredded cheese (cheddar or Colby Jack)

Instructions:

1. Heat oil in a large skillet or saucepan over medium heat.
2. Add diced onion and cook until slightly softened.
3. Add ground beef and cook until fully browned. Drain excess grease if needed.
4. Stir in garlic, salt, pepper, paprika, garlic powder, and chili powder. Mix well.
5. Add uncooked rice and stir to combine.
6. Pour in water, diced tomatoes, and Worcestershire sauce. Stir everything together.
7. Cover and simmer on medium-low heat for about 20 minutes, or until the rice is cooked and liquid is mostly absorbed.
8. Stir in shredded cheese until melted and fully incorporated.
9. Serve hot. Optional: pair with sliced bread or a side of corn.

10. Manhattan Beef Sandwiches

Ingredients:

• 1 lb ground beef
• 2 packets brown gravy mix
• 6 medium potatoes (for mashed potatoes)
• Butter, evaporated milk, salt, and pepper (for mashed potatoes)
• Bread slices (store-bought or homemade)
• Optional: canned corn or other veggie sides

Instructions:

1. Peel, dice, and boil the potatoes until tender, about 10–15 minutes. Drain and mash with butter, evaporated milk, salt, and pepper. Set aside.
2. In a skillet, cook the ground beef until browned. Drain excess grease.
3. Add the two gravy packets to the beef. Stir to combine, then add about ¾ cup water. Stir and let it thicken. Add more water if it gets too thick — the consistency should be pourable like gravy.
4. Lay a slice of bread on each plate. Spoon mashed potatoes over the bread.
5. Top the mashed potatoes with the beef and gravy mixture.
6. Serve hot, optionally with a side of corn or another vegetable.

11. Sloppy Joe Casserole

Ingredients:

• 1 lb ground beef
• ½ cup chopped onion
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (15 oz) Sloppy Joe sauce (e.g. Manwich)
• 2½ cups chicken broth
• 12 oz bowtie pasta
• 1 can (15 oz) corn, drained
• 2 cups shredded cheddar cheese

Instructions:

1. In a large Dutch oven or deep skillet, cook ground beef and onion over medium heat until the beef is browned and onion is softened. Drain excess grease if needed.
2. Add the diced tomatoes, Sloppy Joe sauce, and chicken broth. Stir well.
3. Bring the mixture to a low boil, then add the uncooked bowtie pasta.
4. Stir the noodles to submerge them in the liquid, cover, and reduce heat to medium-low.
5. Simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Stir in the drained corn and shredded cheese. Mix well until the cheese is melted and everything is combined.
7. Serve hot, optionally with bread or a simple salad on the side.

12. Chili Mac

Ingredients:

• 1 lb sausage (or ground beef)
• 1 packet chili seasoning mix
• 3 oz tomato paste (half of a 6 oz can)
• 1 can (10 oz) Rotel (diced tomatoes with green chilies)
• 2 cups water
• 1½ cups elbow macaroni
• 1½ cups shredded cheddar cheese

Instructions:

1. In a large skillet or pot, cook the sausage over medium heat until fully browned. Drain excess grease if needed.
2. Stir in the chili seasoning, tomato paste, and Rotel.
3. Add the water and stir well, making sure the tomato paste dissolves fully into the mixture.
4. Bring to a slight simmer, then add the elbow macaroni. Stir to submerge the pasta.
5. Cover and cook on medium-low heat for about 15 minutes, or until the noodles are tender and most of the liquid is absorbed.
6. Stir in the shredded cheddar cheese until melted and fully combined.
7. Serve hot, optionally with bread or a side salad.

13. BBQ Chicken Grilled Cheese

Ingredients:

• 2–3 cups cooked, shredded chicken (crockpot or rotisserie-style)
• BBQ sauce (to taste)
• Bread slices (homemade or store-bought)
• Butter (for spreading on bread)
• Mozzarella cheese (shredded or sliced)
• Optional: sliced onions

Instructions:

1. In a bowl, mix the shredded chicken with BBQ sauce to your preferred taste. Set aside.
2. Butter one side of each bread slice.
3. On the unbuttered side of one slice, layer mozzarella cheese, a scoop of BBQ chicken, and more cheese on top.
4. Top with a second slice of bread, buttered side facing out.
5. Heat a skillet over medium heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 2–4 minutes per side.
6. Repeat with remaining ingredients to make additional sandwiches.
7. Serve hot. Optional: use homemade bread or add sautéed onions for extra flavor.

14. Sausage Mac & Cheese

Ingredients:

• 1 lb sausage
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 8 oz elbow macaroni
• 2½ cups water
• ½ cup milk or half-and-half
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheese (cheddar, Colby Jack, or a blend)

Instructions:

1. In a large skillet or pot, cook the sausage over medium heat until browned. Drain excess grease if needed.
2. Stir in the Italian seasoning, salt, and pepper.
3. Add the uncooked elbow macaroni, water, milk or half-and-half, and diced tomatoes. Stir to combine.
4. Bring to a low boil, then reduce heat to medium-low and cover.
5. Cook for 10–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Stir in the shredded cheese until melted and the sauce is creamy.
7. Serve hot as a one-pan meal or with a side of bread or salad.

15. Ground Beef and Taters

Ingredients:

• 1 lb ground beef
• 3 medium potatoes, finely diced
• ½ onion, chopped
• ¾ can of corn (optional)
• 2 tbsp olive oil
• 1 tsp seasoning salt
• 1 tsp paprika
• ½ tsp black pepper
• Optional: shredded cheese for topping

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced potatoes and season with seasoning salt, paprika, and black pepper. Stir well.
3. Cook the potatoes for 10–15 minutes, stirring occasionally, until they’re golden and tender.
4. While the potatoes are cooking, in a separate skillet or pan, cook the ground beef and chopped onion until the meat is browned and the onion is soft. Drain excess grease.
5. Combine the cooked beef mixture with the potatoes.
6. Stir in the corn (if using) and cook for another few minutes until heated through.
7. Optional: top with shredded cheese and allow it to melt before serving.

16. Creamy Italian Pasta

Ingredients:

• 10 oz rotini pasta
• 1 lb ground beef
• 1 onion, diced
• 1 tbsp minced garlic
• ½ tsp Italian seasoning
• 1 jar (about 24 oz) marinara sauce (e.g. Ragu Simply)
• ¼ cup water (to rinse sauce jar)
• 1 cup beef broth
• 1 cup half-and-half (or milk or heavy cream)
• 1 cup shredded mozzarella cheese (optional, for topping)
• Salt and pepper, to taste

Instructions:

1. Cook the rotini pasta according to package directions. Drain and set aside.
2. In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain excess grease if needed.
3. Add the minced garlic and Italian seasoning. Stir and cook for about 1 minute.
4. Pour in the marinara sauce and add about ¼ cup water to the jar to rinse it, then pour that in as well.
5. Stir in the beef broth and half-and-half. Mix well and let the sauce simmer for a few minutes to thicken slightly.
6. Add the cooked pasta to the sauce and stir until well combined.
7. Optional: sprinkle mozzarella cheese over the top and cover for a minute or two to melt.
8. Serve hot, seasoned to taste with salt and pepper.

17. Spaghetti Soup

Ingredients:

• 3 tbsp butter
• 2 medium carrots, chopped
• 1 onion, diced
• 5 eggs
• 6 cups water
• 12 oz spaghetti noodles (broken in half)
• 1 tbsp dried parsley (or fresh if available)
• ½ cup grated Parmesan cheese (optional)
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped carrots and diced onion. Sauté until the vegetables are soft, about 5–7 minutes.
3. While the vegetables are cooking, crack the eggs into a bowl and beat them well. Set aside.
4. Pour 6 cups of water into the pot with the vegetables and bring to a boil.
5. Add the broken spaghetti noodles and cook until al dente.
6. Slowly pour the beaten eggs into the pot while stirring to create egg ribbons (like in egg drop soup).
7. Stir in the parsley and Parmesan cheese (if using), and season with salt and pepper to taste.
8. Simmer for another minute or two until the eggs are fully cooked.
9. Serve hot, optionally topped with extra Parmesan.

18. Corn Dog Muffins

Ingredients:

• 2 boxes Jiffy cornbread mix
• 2 eggs
• ⅔ cup milk
• 1 package hot dogs (about 8), quartered or chopped
• Non-stick spray

Instructions:

1. Preheat your oven to 400°F (205°C).
2. In a mixing bowl, combine the Jiffy cornbread mix, eggs, and milk. Stir until the batter is smooth.
3. Chop or quarter the hot dogs and set aside.
4. Spray a muffin tin generously with non-stick spray to prevent sticking.
5. Fill each muffin cup about ⅓ full with cornbread batter.
6. Add 1–2 pieces of hot dog to each muffin cup, then spoon a little more batter on top to partially cover the hot dogs.
7. Bake for 15 minutes, or until the tops are golden and a toothpick comes out clean.
8. Let cool for a few minutes before removing from the tin. Serve with ketchup, mustard, or your favorite dipping sauce.

19. Ramen Carbonara

Ingredients:

• 4 packs ramen noodles (discard seasoning)
• 4 strips bacon, chopped
• 1 tbsp minced garlic
• 2 eggs, beaten
• ½ cup grated Parmesan cheese (or substitute with mozzarella if needed)
• 1–2 tbsp olive oil (if needed)
• Optional: parsley for garnish

Instructions:

1. Boil the ramen noodles until just al dente. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy.
3. Add the minced garlic to the skillet and cook for about 1 minute, stirring often.
4. Return the drained noodles to the skillet with the bacon and garlic. Toss to combine.
5. If the noodles start to stick, add a bit of olive oil to loosen them up.
6. Pour the beaten eggs over the noodles, stirring quickly to coat and cook the eggs evenly.
7. Stir in the Parmesan cheese (or mozzarella) until melted and well mixed.
8. Optional: sprinkle with parsley for added color and flavor.
9. Serve immediately while hot and creamy.

20. Strawberry White Chocolate Cookies

Ingredients:

• 1 box strawberry cake mix (with or without sprinkles)
• ⅓ cup vegetable oil
• 2 eggs
• 1 cup white chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the strawberry cake mix, vegetable oil, and eggs until a thick dough forms.
3. Fold in the white chocolate chips until evenly distributed.
4. Scoop the dough onto a lined or greased baking sheet using a cookie scoop or tablespoon.
5. Bake for about 10 minutes, or until the cookies are set but still soft in the center.
6. Let cool slightly before removing from the tray. Serve warm or store in an airtight container.

Final Thoughts

As you can see, you can make all sorts of healthy and delicious meals without spending a ton of money. Huge thanks to Cookies & Bacon for putting together such a practical collection of meals, and be sure to check out her Youtube Channel.

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