Freezer Meals 101

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Mexican

Mexican Cornbread Muffins

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These Mexican cornbread muffins are a nutritious side dish that can even be made ahead and frozen. They’ve got such nice flavors. You can even add a bit of extra kick if you like.3 light yellow muffins next to a small red and yellow pepper on a white plate. Text reads "Mexican Cornbread Muffins" #freezermeals101 #cornbreadmuffins #mexicanfreezermeals #mexicancornbread #cornbread

Having make-ahead cornbread muffins available in your freezer ready to go means dinner just got easier. If you are looking for a more classic cornbread, you can check out our Southern Cornbread recipe.

Mexican Cornbread Muffins Recipe:

Ingredients:

  • 15 oz. box of Cornbread Mix
  • 1 jalapeño, chopped*
  • red pepper, chopped
  • orange pepper, chopped
  • 1 egg
  • 1/2 cup butter, melted
  • 2/3 cup milk
  • 1 cup Pepper Jack cheese, shredded

*If you prefer things less spicy, remove the seeds and membrane of the jalapeño.

Assembly Instructions:

  1. Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.
  2. Whisk until smooth.
  3. Fold in the chopped vegetables and shredded cheese.
  4. Grease a muffin tin.
  5. Fill each muffin tin halfway.
  6. Bake at 375° for 20 minutes.
  7. Either serve warm or allow to cool (for best results, cool on a cooling rack) and place in a large resealable freezer bag. Remove the excess air and seal before freezing.

collage of steps to make Mexican cornbread muffins from bowl to plateReheating Instructions:

  1. Thaw.
  2. If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel-lined plate. 
  3. Microwave until warm.

How do I serve cornbread muffins?

Serve your savory muffins as a side dish along with such main courses as:

Some people like to spread butter on their cornbread, so it’s a good idea to set some butter on the table to provide that option.close up of a Mexican cornbread muffin cut in half next to a full one leaning on a yellow sweet pepper

What’s the difference between cornbread and corn muffins?

Corn muffins are often made as a dessert as they are sweeter whereas cornbread muffins are intended as a side dish or a savory snack. Personally, I prefer savory to sweet. 

Print
Mexican Cornbread Muffins
Course: Side Dish
Cuisine: Mexican
Keyword: cornbread, muffins
Servings: 12
Calories: 273 kcal
Ingredients
  • 15 oz. box of Cornbread Mix
  • 1 jalapeño chopped*
  • red pepper chopped
  • orange pepper chopped
  • 1 egg
  • 1/2 cup butter melted
  • 2/3 cup milk
  • 1 cup Pepper Jack cheese shredded
Instructions
Assembly Instructions:

  1. Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.

  2. Whisk until smooth.

  3. Fold in the chopped vegetables and shredded cheese.

  4. Grease a muffin tin.
  5. Fill each muffin tin halfway.
  6. Bake at 375° for 20 minutes.

  7. Either serve warm or allow to cool and place in a large resealable freezer bag. Remove the excess air and seal before freezing.

Reheating Instructions:
  1. Thaw.

  2. If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel-lined plate.

  3. Microwave until warm.
Recipe Notes

*If you prefer things less spicy, remove the seeds and membrane of the jalapeño.

Check out some of our other make-ahead side dishes:

Old Fashioned Southern Cornbreadclose up of old-fashioned southern corn bread with syrup being poured on it

Honey Maple Glazed Carrotsclose up of honey maple glazed carrots side dish

Make-Ahead Mac and Cheesea fork is lifting some creamy make-ahead mac and cheese from a dish

Black Bean and Corn Enchiladas (freezer meal)

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These vegetarian black bean and corn enchiladas can be made ahead and frozen. The flavors are intense in all the best ways. This hearty, family-friendly meal will be one you will make again and again. at the top, there is a casserole dish with enchiladas covered in melted cheese. At the bottom is a large bowl full of a mixture of black beans, yellow corn, red pepper, green chilies. The text reads "Black Bean and Corn Enchiladas freezer meal" #freezermeals101 #enchiladas #Mexicanfreezermeal #blackbeansandcornWhen I’m making freezer meals, I like to use healthy ingredients. When I see bright colors, then I feel like I’m feeding my family well in recipes like the Chickpea and Vegetable Curry, Cilantro Lime Chicken with Corn and Black Beans, or Asian Rice Bowl. The filling in this recipe is so colorful. I know right away when I see that this is a dish I can be proud to serve my kids.

These have Mexican flavors and just the right ratio of filling to wrap. If you’re an enchilada fan, you’re going to fall in love with being able to take these out of the freezer and cook them whenever the craving hits.

Personally, I like using corn tortillas for a more authentic experience, but if you hate the texture of corn tortillas as some people are known to, you can substitute flour tortillas for the corn ones. close up of black bean and corn enchiladas with sauce in a baking dishI make most of my freezer meals in resealable freezer bags to save on space, but this is one that really needs to be made in trays. It takes up more room, but it’s well worth it.

We also made a few of these in small containers for individual freezer meals. We used microwave-safe containers so that they could be heated that way. These are perfect for singles. close up of black bean and corn enchiladas in a microwave-safe dish

Black Bean and Corn Enchiladas Recipe:

Ingredients:

  • 15 oz. can black beans, drained
  • 15 oz. can kernel corn, drained
  • 4 oz. green chilies
  • red pepper, diced
  • 1 tsp. cumin
  • 1 tsp. lime juice
  • salt and pepper to taste
  • 2x 12 oz. cans of enchilada sauce
  • 4 cups shredded Tex Mex cheese
  • 24 corn  tortillas
  • 2x 9×13 baking trays (you can use glass or foil trays)
  • aluminum foilclose up of black bean and corn filling to go into the enchiladas

Assembly instructions:

  1. In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.
  2. Spoon some of the mixture into a corn tortilla. Wrap.
  3. Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.
  4. Pour one can of enchilada sauce over top of the enchiladas in each tray.
  5. Sprinkle 2 cups of cheese over each of the dishes.
  6. Cover with two layers of foil. Freeze.

Note that this recipe makes two trays of enchiladas. You can either freeze both or serve one that night and freeze the other for another time. And of course, if you have a large family, you can serve both at once. If you would like to make just one tray, half the ingredients. collage of steps to make black bean and corn enchiladas

Cooking instructions:

  1. Remove the tray from the freezer. Thaw.
  2. Bake at 350° for 30 minutes.
  3. Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.

collage of black bean and corn filling and enchiladas with sauce as well as in a panYou may also want to check out these Mexican inspired make-ahead meals:

Print
Black Bean and Corn Enchiladas
Course: Lunch, Main Course, Snack
Cuisine: Mexican
Keyword: black bean, Enchiladas
Servings: 12
Calories: 398 kcal
Ingredients
  • 15 oz. can black beans drained
  • 15 oz. can kernel corn drained
  • 4 oz. green chilies
  • red pepper diced
  • 1 tsp. cumin
  • 1 tsp. lime juice
  • salt and pepper to taste
  • 2 12 oz. cans of enchilada sauce
  • 4 cups shredded Tex Mex cheese
  • 24 corn  tortillas
  • 2 9x13 baking trays you can use glass or foil trays
  • aluminum foil
Instructions
Assembly instructions:

  1. In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.

  2. Spoon some of the mixture into a corn tortilla. Wrap.

  3. Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.

  4. Pour one can of enchilada sauce over top of the enchiladas in each tray.

  5. Sprinkle 2 cups of cheese over each of the dishes.

  6. Cover with two layers of foil. Freeze.
Cooking instructions:
  1. Remove the tray from the freezer. Thaw.
  2. Bake at 350° for 30 minutes.

  3. Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.

Recipe Notes

Note that this recipe makes two trays of enchiladas. If you would like to make just one tray, half the ingredients. 

 

 

Taco Chili Freezer Meal

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This hearty taco chili combines the flavors of Mexican-American food with classic chili. It’s an easy dump recipe that can go from the freezer to the Crock-Pot. This is a very non-traditional chili, however, in that it does not have any beans in it.

So if you are not a fan of beans, but love the flavors of chili, this is the one for you! a blue bowl that's white on the inside is filled with corn, ground beef, tomatoes, red sauce that is topped with shredded cheese and green herbs with text that reads "Taco Chili Freezer Meal" #freezermeals101 #tacochili #makeaheadmeals #tacofreezermealThe nice warm feeling from a bowl of chili is such a nice lunch or dinner to curl up with in winter or fall.

This is already a budget-friendly meal, but there are ways that you can make this even more affordable. If you want to stretch this recipe further, you can use the taco chili as a topping on baked potatoes, stuffed inside green and red peppers, or add a tetra pack of beef broth to turn it into taco chili soup.

Taco Chili Recipe:

Ingredients:

  • 1 lb. ground beef, browned
  • 1 onion, chopped
  • 15 oz. can kernel corn, drained
  • 8 oz. can tomato sauce
  • 28 oz. can diced tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp. chili powder
  • 2 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepperclose up of taco chili in a bowl garnished with dill

Assembly instructions:

  1. Prep by browning the ground beef until it is no longer pink and chopping the onion.
  2. Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.

Slow cooker instructions:

  1. Thaw.
  2. Cook in the Crock-Pot on low for 3-5 hours.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Stovetop instructions:

  1. Thaw.
  2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.collage of taco chili in a freezer bag, in the Instant Pot and in a bowl

Check out some other tasty make-ahead chili recipes:

Thick and Chunky Hearty Chiliclose up of thick and hearty chunky chili topped with taco chips

Instant Pot White Chicken Chiliclose up of Instant Pot white chicken chili topped with sour cream

Print
Taco Chili Freezer Meal Recipe
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: chili, taco
Servings: 4
Calories: 291 kcal
Ingredients
  • 1 lb. ground beef browned
  • 1 onion chopped
  • 15 oz. can kernel corn drained
  • 8 oz. can tomato sauce
  • 28 oz. can diced tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp. chili powder
  • 2 cloves garlic minced
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
Instructions
Assembly instructions:
  1. Prep by browning the ground beef until it is no longer pink and chopping the onion.

  2. Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.

Slow cooker instructions:
  1. Thaw.
  2. Cook in the Crock Pot on low for 3-5 hours.

  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Stovetop instructions:
  1. Thaw.

  2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.

  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Cilantro Lime Chicken with Corn and Black Beans

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We’ve been making this cilantro lime chicken for quite a few years now. It’s such a pretty freezer meal in the bag. This makes it pretty satisfying once you’ve assembled it and can stand back and admire your work! That may sound silly, but every time, I always comment on how pretty it is.Cilantro Lime Chicken #freezermeals101 #freezercooking #chickenrecipes #whatsfordinner This is a freezer to crockpot® meal. It’s easy and delicious. With so many colorful ingredients, it’s healthy too!

Cilantro Lime Chicken Recipe:

  • 3 large chicken breasts, boneless and skinless, cubed
  • 2 Tbsp. olive oil
  • 1 lime, juiced
  • 1 cup cilantro, chopped
  • 2 garlic cloves, minced
  • 19 oz. can black beans, rinsed and drained
  • 12 oz. can kernel corn, drained
  • 1 purple onion, minced
  • 1 tsp. chipotle spice
  • dash salt and pepper

collage of cilantro lime chicken with corn and black beans in the freezer bag, crockpot and on a tortillaAssembly instructions:

  1. Cube the chicken and add it to a large resealable freezer bag.
  2. Add the olive oil, lime juice, cilantro, garlic cloves, drained black beans and corn, minced purple onions, and seasonings.
  3. Remove the excess air from the bag and seal. Freeze. close up of cilantro lime chicken with corn and black beans on a tortilla with guacamole, sour cream and salsa

Cooking instructions (Crock Pot):

  1. On the day of cooking, take out of the freezer to thaw.
  2. Dump the bag contents into a slow cooker. Cook on high for 4-5 hours.
  3. Serve on flour tortillas with salsa, sour cream, and guacamole.

Cooking instructions (Oven):

  1. Thaw.
  2. Bake in 350° oven for one hour.

labelled freezer bag with cilantro lime chicken, corn and black beans

Isn’t that freezer bag pretty?!

Your family will really enjoy this fresh-tasting cilantro lime chicken freezer meal. And you’ll love how easy it is to get supper on the table.

Print
Cilantro Lime Chicken Recipe
Course: Main Course
Cuisine: Mexican
Keyword: chicken, crock pot
Servings: 6
Calories: 572 kcal
Ingredients
  • 3 large chicken breasts boneless and skinless, cubed
  • 2 Tbsp. olive oil
  • 1 lime juiced
  • 1 cup cilantro chopped
  • 2 garlic cloves minced
  • 19 oz. can black beans rinsed and drained
  • 12 oz. can kernel corn drained
  • 1 purple onion minced
  • 1 tsp. chipotle spice
  • dash salt and pepper
Instructions
Assembly instructions:

  1. Cube the chicken and add to a large resealable freezer bag.

  2. Add the olive oil, lime juice, cilantro, garlic cloves, drained black beans and corn, minced purple onions, and seasonings.

  3. Remove the excess air from the bag and seal. Freeze.
Cooking instructions:

  1. On the day of cooking, take out of the freezer to thaw.

  2. Dump the bag contents into a slow cooker. Cook on high for 4-5 hours.

  3. Serve on flour tortillas with salsa, sour cream, and guacamole.

Check out some of our other freezer to slow cooker meals:

Beef Curry Freezer Meal close up of beef curry with peppers in a bowl

Salsa Verde Chicken Tacos
close up of salsa verde chicken tacos

Freezer to Crock Pot Beef Stew close up of crockpot beef stew

Make Ahead Mexican Manicotti Bake

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Our family loves Tex Mex type flavors. I’ve been making an Italian Manicotti freezer meal for years. I decided to experiment. I took the inspiration of the Tex Mex influence and created this Mexican Manicotti Bake. Mexican Manicotti Freezer Meal Bake #freezermeals101 #casserole #familyfriendly #forsupperThis little experiment really paid off! The taste is there. My family approved of this new version of manicotti.

I doubled the recipe to make one large casserole dish. We have a large family, so a single recipe wouldn’t be enough for all 9 of us. The recipe below makes one square dish.

Mexican Manicotti Bake Recipe:

  • 1 lb. ground beef, browned
  • 16 oz. can refried beans
  • 1 Tbsp. taco seasoning
  • 1/2 cup shredded tex mex cheese blend
  • 4 oz. cream cheese softened
  • 14 oz. tomato sauce
  • 4 oz. can green chilies
  • box manicotti noodles
  • shredded tex mex cheese blend for topping

Brown the ground beef. Mix together the cooked ground beef, refried beans, 1/2 cup tex mex cheese, softened cream cheese, 1/2 the tomato sauce, taco seasoning, and green chilies in a large bowl. collage of Mexican manicotti bake under foil and on a plateWith a small spoon or piping bag, fill the manicotti noodles with the mixture. Pour the rest of the tomato sauce over everything. Top with a sprinkling of shredded cheese.

Place in a square foil casserole dish. If you double it, use a large foil dish. Cover with two layers of aluminum foil. Freeze. close up of Mexican manicotti bake

Bake at 350° for one hour if thawed before putting in or one and a half hours if cooking from frozen.

Serve with a fresh garden salad.

You’ll also enjoy these freezer meal recipes:

Tex Mex Pasta Bake collage of tex mex pasta bake in freezer bag and on a plateSalsa Verde Chicken Tacos close up of Mexican salsa verde chicken tacos

Print
Mexican Manicotti Bake Recipe
Course: Main Course
Keyword: freezer meal, mexican manicotti
Servings: 6
Calories: 411 kcal
Ingredients
  • 1 lb. ground beef browned
  • 16 oz. can refried beans
  • 1 Tbsp. taco seasoning
  • 1/2 cup shredded tex mex cheese blend
  • 4 oz. cream cheese softened
  • 14 oz. tomato sauce
  • 4 oz. can green chilies
  • box manicotti noodles
  • shredded tex mex cheese blend for topping
Instructions

  1. Brown the ground beef. Mix together the cooked ground beef, refried beans, 1/2 cup tex mex cheese, softened cream cheese, 1/2 the tomato sauce, taco seasoning, and green chilies in a large bowl.

  2. With a small spoon or piping bag, fill the manicotti noodles with the mixture. Pour the rest of the tomato sauce over everything. Top with a sprinkling of shredded cheese. Place in a square foil casserole dish. Cover with two layers of aluminum foil. Freeze.

  3. Bake at 350° for one hour if thawed or one and a half hours if cooking from frozen.