Mexican Noodle Bake (Meatless)

READY IN: 1hr 5mins
Recipe by Quiltingqueen

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.

Top Review by flower7

This is very nice! I made all of the sauce but only cooked half the pasta to make an 8x8 casserole. I am going to freeze the other half of the sauce, then when I'm ready for it will thaw fully and add freshly cooked pasta before baking. I left out the celery and used red pepper. Also used homemade recipe #66591. I accidentally added the cheese at the beginning and by the time I realized, it was too late, so I let it go for 25 minutes then covered loosely with foil so it wouldn't get too browned. Thanks for the recipe!

Ingredients Nutrition


  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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