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Prepare 4 easy and delicious Mexican freezer meals in this video.Join FreezerFit: https://freezerfit.com/joinAlready a Member and want access to classes like.

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Seal, label and place in the freezer together. Prepare from Frozen: Thaw the meal pack in the refrigerator for at least 24 hours. Grill the chicken and chop into bite-sized pieces. Warm the beans and rice in the microwave (add a little water or broth to the rice, if it's too dry).

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Pork, Bean & Rice Burritos. Go to Recipe. The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California.

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Add in chopped onions and cook until soft. Stir in Taco seasoning seasoning. Add corn, tomatoes and beans. Spray 2 9×13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly. Spoon the meat mixture over the rice. Top with the ½ of the cheese on each pan.

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Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover. Cook until the rice has absorbed the water and is tender, about 8-10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes.

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The printable is an easy way to load your freezer with 6 frozen Mexican meals and it only took me 30 minutes to assemble them. It's super easy! I'll share more specific details about the printable at the bottom of the post. Tools You May Need. Of course, having a slow cooker,.

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Add the meal to the crockpot and follow Steps 2-4. Method 2 (Fully Cooked): To reheat, thaw in the refrigerator for 24 hours and warm on low on the stove, in the microwave, or in the crockpot. For a quick thaw, use the defrost setting on the microwave. Follow Step 4 for serving instructions.

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Freezer Friendly. No more wasting any food - these freezer-friendly Mexican recipes can be made ahead of time, frozen and reheated so you can enjoy them whenever you're hungry! Freezer-friendly favorites include Chicken Pozole Verde, Taco Soup, Chicken Tortilla Soup and Cream Cheese Chicken Taquitos.

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Pork Carnitas (Mexican Pulled Pork). 1 batch makes enough to prepare 5 meals for 4 people. 1. Slow Cooker Pork Carnitas - this will take you 5 minutes to prepare to put in the slow cooker, then set and forget. 2. Homemade Enchilada Sauce - this recipe is a classic, simple recipe that takes 10 minutes to make.

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Brown the onion and ground beef in a skillet and drain any excess grease. Add salsa, taco seasoning, ranch seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir to mix well. Add water and simmer on low for about 30-45 minutes until mixture has thickened.

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Assembling the Beef Mexican Lasagna Freezer Meal: Pour 1/3 of the enchilada sauce in bottom of foil pan, spreading out with a spoon to cover. Lay 2 tortillas over the sauce, overlapping the edges to fit. Spoon over 1/2 of the beef mixture, then sprinkle over 1 cup of the cheese. Lay 2 more tortillas over cheese, overlapping to fit.

{Freezer Meal} Honey Dijon Chicken Plain Chicken

Instructions. Preheat oven to 375 degrees F. In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and set aside, seam side down.

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Slow Cooker Directions. Thaw freezer bag in fridge 12-24 hours before cooking. Dump contents of the freezer bag to a slow cooker. Cook on low for 8-10 hours. Shred the beef, then stir shredded beef in the slow cooker with the sauce (liquid beef cooked in) in the slow cooker. Serve over cauliflower rice.

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To heat: Remove frozen Mexican Lasagna from freezer and place in the refrigerator to thaw overnight. Bake COVERED at 350 degrees Fahrenheit for 45 minutes, then UNCOVERED for 15 more minutes. If your cheese has not melted enough, you can broil for 2-3 minutes until bubbly and golden brown.

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Preheat oven to 350°F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside. Heat a large, deep skillet over medium high heat and add olive oil. Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes.

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Use an air-tight covered container, a disposable aluminum pan that comes with a lid, or you can even place the shells in a gallon-sized resealable bag. When you are ready to eat, remove shells from freezer. Pour the salsa in the bottom of the pan, add the shells to the pan, then top with remaining salsa and cheese.