Monday, November 1, 2010

Monday's Meals

It's that time of the week again, it's Monday's Meals over on "A Love Worth Waiting For". This week's post is all about a quick and easy meal. Right after the boys were born (when they slept all the time) and I had my mom here to help me with them, I made several meals and froze them so Greg and I could just take them out of the freezer and cook them when we were pressed for time. I'm so glad I did that, it's really come in handy. I will always try and keep a prepared meal in the freezer now because they are perfect for lazy Sundays when we just want to relax and hang out with the boys or on Mondays when we're just too busy with everything else and want something we can just heat up and eat on all week.

I got this recipe out of a Freezer Meals recipe book that I picked up at the grocery store. It's called Beef Taco Lasagna and it's super easy to make. I was afraid that it'd taste a little bland, so I used "hot" taco seasoning and "hot" salsa to spice it up. It was so delicious with the perfect amount of spice. Greg loved it too.

Beef Taco Lasagna
12 lasagna noodles
1lb of ground beef
1 envelope of taco seasoning
2 egg whites
1 carton (15oz) ricotta cheese
4 cups of shredded cheddar cheese
1 jar (24oz) chunky salsa

1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
2. In a 13x9 baking dish, layer 4 noodles, 3/4 cup ricotta mixutre, half the beef mixture and 1-1/3 cups cheddar cheese. Top with four noodles 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cup cheese. Repeat
3. Cover and freeze for up to 3 months. Thaw in the refrigerator for 8 hours and then bake uncovered at 350 degrees for 35-40 minutes. Let stand 10 minutes before cutting.

I wrote on the top of my disposable container in permanent marker how long to cook the casserole and at what temperature, so I wouldn't have to get out the recipe.

I served this casserole with Old El Paso black beans. They come in a pouch that you put in the microwave for 60 seconds and they're ready to serve. So easy!! They also carry a spanish rice that's microwavable. They are the perfect, quick side dishes for busy nights.
We had chocolate chip cookies for dessert. Keeping with the quick and easy theme, I used the breakaway cookie dough that you buy in the refrigerated section. Baking doesn't get any easier than this.
It's nice to spend time making homemade sides, desserts and eating casseroles fresh, but sometimes when you're pressed for time, it's nice to have these types of foods on hand so you can eat a delicious homecooked meal at home without having to go through a drive-thru.


  1. This looks so good! :)

    Thanks for linking up! Have a great week!

  2. I love lasagna and tacos. This looks very good, so I'll have to try it sometime. Thanks for shearing the recipe with us.