Mexican Noodle Bake (Meatless)
I got this recipe from a cooking group on freezer meals. It comes from the book Frozen Assets Lite & Easy by Deborah Taylor Hough. My family loves this, and bonus, if you make it ahead and freeze it, it is a very fast meal on a night you dont feel like cooking! This recipe makes a lot, so I usually freeze half and bake half when I make it. We had this again last night for dinner and I wanted to post it so everyone else could enjoy it too! This is good served with sour cream and salad.
I got this recipe from a cooking group on freezer meals. It comes from the book Frozen Assets Lite & Easy by Deborah Taylor Hough. My family loves this, and bonus, if you make it ahead and freeze it, it is a very fast meal on a night you dont feel like cooking! This recipe makes a lot, so I usually freeze half and bake half when I make it. We had this again last night for dinner and I wanted to post it so everyone else could enjoy it too! This is good served with sour cream and salad.
- Carbohydrate 221.824098107752 g
- Cholesterol 412.860000349011 mg
- Fat 129.074082083833 g
- Fiber 13.2269459824737 g
- Protein 116.807238486656 g
- Saturated Fat 69.113543391671 g
- Serving Size 1 1 serving(s) (1749g)
- Sodium 2255.40460170493 mg
- Sugar 208.597152125279 g
- Trans Fat 6.82201111232976 g
- Calories 2491 calories
Step-by-step
- Cook macaroni according to package directions, drain and rinse in cold water, set aside.
- In a large skillet, saute onion, pepper and celery in oil until softened.
- Stir in taco seasoning, beans, tomatoes and tomato sauce.
- Simmer for 10 minutes.
- Remove from heat and stir in cooked noodles.
- Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
- Bake, uncovered at 375 for 45 minutes.
- Sprinkle cheese on top and bake five more minutes or until cheese is melted.
My Go-To Freezer Meal: Mexican Noodle Bake
As a busy mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. Between school runs, work deadlines, and the never-ending cycle of laundry and tidying, a simple, satisfying dinner is my ultimate prize. That's why I treasure freezer meals – they're my secret weapon for those chaotic weeknights when even the thought of chopping vegetables seems overwhelming. This Mexican Noodle Bake recipe isn't just convenient; it's also unbelievably flavorful and a family favorite. I discovered it through a cooking group focused on freezer-friendly recipes, and it's become a staple in our meal rotation.
The best part? This recipe makes a substantial amount, easily enough to feed a crowd or to portion out for several quick dinners. I typically freeze half and bake the other half fresh, ensuring a readily available, comforting meal always at the ready. Last night, we had it again, a testament to its enduring appeal. The cheesy, saucy noodles, perfectly complemented by the hearty beans and vibrant veggies, are a hit with everyone, even the pickiest eaters in my family. A dollop of sour cream and a side salad complete this simple yet satisfying meal.
The simplicity of this recipe is what truly makes it a winner. No complicated techniques or obscure ingredients are needed. The combination of basic pantry staples and common vegetables creates a complex flavor profile that’s both delicious and remarkably easy to prepare. The process is straightforward and can be easily adapted to suit individual preferences. For instance, you can easily swap out the beans or add other vegetables to customize the recipe to your liking. This versatility is what elevates it beyond a simple recipe, transforming it into a personalized culinary experience.
One of the aspects I appreciate most about this recipe is its ability to be adapted for various dietary needs. It's naturally vegetarian, making it a perfect option for meatless Mondays or for anyone following a plant-based diet. However, it could easily be modified by adding ground meat, chicken, or chorizo for those who prefer a heartier dish. The flexibility of this recipe is truly remarkable, which is why it's a constant on our meal plan.
Beyond the ease and versatility, this recipe holds another treasure: the joy of a quick, homemade meal even on the busiest nights. There's something so comforting about knowing you can pull a delicious, wholesome dinner from your freezer, eliminating hours of prep and cooking time. It allows me to focus on what truly matters—spending quality time with my family, knowing a hearty, satisfying dinner awaits us without the stress of last-minute cooking. This recipe isn't just a recipe; it's a time-saver, a stress reliever, and a guarantee of a delicious, satisfying meal.
The best advice I can offer is to double (or even triple!) the recipe and freeze portions for future use. You'll thank yourself later when a busy weeknight suddenly emerges and you're able to effortlessly create a satisfying and delicious meal for your family. Simply thaw the frozen portions and bake according to the instructions, and dinner is served in record time. This recipe is more than just a meal – it's a testament to the magic of simple cooking and the power of a well-stocked freezer. Believe me, it's worth the effort to make a big batch and enjoy this deliciousness time and again.
