There is this Mexican Lasagna dish that I’ve been making for at least fifteen years. It’s my husband’s favourite meal of all time and I love it too, but it’s a bit time consuming to make with the making the sauce and layering it and baking it. I don’t make it nearly as often as my husband would like me too. I actually rarely make it unless he specifically requests it for a birthday or we have company coming over. You can imagine my surprise when this Tex Mex Pasta Bake tasted just like the Mexican Lasagna recipe!I don’t always include the pasta when I make a pasta freezer meal, but in this case, I wanted to make things as easy as possible for cooking day. Instructions are included below for each method.
Tex Mex Pasta Bake Recipe:
12 oz. package of egg noodles
1 lb. extra lean ground beef, browned
1 packet taco seasoning or 4 Tbsp. homemade taco seasoning
4 oz. can of green chilies
4 oz. cream cheese, softened
1/4 cup sour cream
3 cups salsa
2 cups shredded cheddar cheese
Brown the ground beef and allow to cool somewhat.
While the beef is browning, cook the egg noodles according to the package directions. Drain. Allow the noodles to cool a bit and add them to a large resealable bag.
Put 1 cup of shredded cheddar cheese in a medium resealable bag and seal.
Mix the remaining cheese, cream cheese, sour cream, salsa, green chilies, taco seasoning, and ground beef together. Place them in the large bag with the noodles. Remove excess air and seal and then staple the bag of cheese to the larger bag above the seal.
On your cooking day, take the freezer meal out of the freezer and thaw. Mix together the pasta and sauce and place it in a casserole dish. Top with the contents of the cheese bag. Bake at 350° for 25-30 minutes covered or until cheese is melted.
Place 1 cup of the shredded cheddar cheese in a medium resealable bag and seal well.
Brown the ground beef and allow it to cool a bit. Place the beef, remaining cheese and all ingredients other than the pasta in a large resealable bag. Remove the air and seal before stapling the smaller bag to the larger bag above the seal.
On the day of cooking, thaw the bags. Boil water and cook the pasta according to package directions. Stir together the pasta and the sauce from the large bag and put in a large casserole dish. Top with the shredded cheese. Bake covered at 350° for 25-30 minutes or until cheese is melted and bubbly.
I am so happy to have found something that is so easy to make (and in fact can be made ahead as a freezer meal) but carries those same rich flavours of the Mexican Lasagna we love so much! I’ve already put this Tex Mex pasta bake on the list of recipes to make every time my neighbour and I do our freezer meal assembly sessions. It’s a keeper!
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