Welcome to Freezer Food Friday. Today I have a Mexican casserole that can be prepared ahead and frozen to be used later. Please share a recipe on your blog and link it below using Mr Linky.
Mexi Beef Casserole ( from Mom’s Budget )
1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce
Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9×13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)
On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!