Mexican Noodle Bake (Meatless) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 don't 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. Ingredients:
2 tablespoons oil |
1 cup onion, chopped |
1 cup green pepper, chopped |
1 cup celery, sliced |
1 (1 1/4 ounce) package taco seasoning |
1 (15 ounce) can black beans, drained & rinsed |
1 (15 ounce) can red kidney beans, undrained |
1 (16 ounce) can tomato sauce |
1 (16 ounce) can diced tomatoes |
2 cups elbow macaroni, dry |
1 cup cheddar cheese, grated |
Directions:
1. Cook macaroni according to package directions, drain and rinse in cold water, set aside.
2. In a large skillet, saute onion, pepper and celery in oil until softened.
3. Stir in taco seasoning, beans, tomatoes and tomato sauce.
4. Simmer for 10 minutes.
5. Remove from heat and stir in cooked noodles.
6. 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).
7. Bake, uncovered at 375 for 45 minutes.
8. Sprinkle cheese on top and bake five more minutes or until cheese is melted.
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