Tex Mex Pasta Bake 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.

Servings: 6

Calories: 613 kcal

Ingredients

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

Instructions

Method #1:

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.
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.

Method #2:

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.
Staple 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.