Description
These Beef Enchilada Lasagna Rolls combine the comforting layers of classic lasagna with flavorful enchilada ingredients. Tender lasagna noodles are filled with seasoned ground beef, creamy cheese, and cheddar, then rolled and baked in a rich red enchilada sauce. Perfect for a hearty weeknight dinner, this recipe serves 4 with plenty of savory, cheesy goodness topped with your choice of sour cream, salsa, tomato, guacamole, and olives.
Ingredients
Scale
Lasagna Rolls
- 8 lasagna noodles
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning mix
- 4 ounces cream cheese, softened
- 1 can (10 ounces) mild red enchilada sauce
- 2 cups shredded cheddar cheese
Toppings (optional)
- Sour cream
- Salsa
- Diced tomato
- Guacamole
- Sliced olives
Instructions
- Preheat and Cook Noodles: Preheat your oven to 350°F (175°C). Boil the lasagna noodles in a large pot of water until they are al dente, following the package directions. Drain well and lay the noodles flat on parchment paper to prevent sticking.
- Prepare the Meat Filling: While noodles cook, heat a large skillet over medium heat and brown the lean ground beef. Drain excess grease to remove excess fat. Add the taco seasoning mix along with the amount of water specified on the seasoning packet. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until well combined and thickened. Remove from heat.
- Prepare Baking Dish and Layer Sauce: Pour half of the mild red enchilada sauce evenly into the bottom of a 9×13 inch baking dish, spreading it as a base layer for the lasagna rolls.
- Assemble the Rolls: Spread approximately 2 tablespoons of softened cream cheese down the center of each lasagna noodle. Layer a few tablespoons of the seasoned meat mixture on top of the cream cheese, then sprinkle a little shredded cheddar cheese over the meat. Carefully roll each noodle tightly from one end to the other. Repeat these steps for all noodles to make 8 rolls.
- Arrange and Top Rolls: Place the lasagna rolls seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the top of the rolls, making sure to cover them evenly. Finish by sprinkling the remaining shredded cheddar cheese across the top for a cheesy crust.
- Bake and Serve: Bake the rolls uncovered in the preheated oven for about 25 minutes, or until the cheese is fully melted, bubbly, and slightly golden. Remove from the oven and allow to stand for 5 minutes before serving. Serve topped with your favorite garnishes such as sour cream, salsa, diced tomatoes, guacamole, and sliced olives for added flavor.
Notes
- Use lean ground beef to reduce fat content and avoid greasy filling.
- Ensure noodles are cooled and laid flat before assembling to prevent tearing while rolling.
- You can substitute mild enchilada sauce with medium or hot to adjust spiciness to your preference.
- For a creamier texture, consider mixing the cream cheese with a little milk before spreading.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
