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Beef Enchilada Roll Ups

Your family will love this cheesy Mexican twist on lasagna noodle bake. Great for making ahead and freezing.

Your family will love this cheesy Mexican twist on lasagna noodle bake. Great for making ahead and freezing.

8
20 minutes
25 minutes
45 minutes

Ingredients

  • 8 lasagna noodles
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 (14-ounce) can diced tomatoes
  • 2 (10-ounce) cans LA VICTORIA® Red Enchilada Sauce, divided
  • ½ teaspoon kosher salt
  • 1 ½ cups shredded Monterey Jack cheese
  • Garnish: fresh jalapeño slices, sour cream, pico de gallo

Directions

  1. Heat oven to 350°F.
  2. Cook lasagna noodles according to package directions. Place on lightly greased baking sheet and cover with plastic wrap, until ready to use.
  3. In large, non-stick skillet over medium heat, cook beef and onions 10 minutes or until crumbly and no longer pink. Stir in tomatoes, 1 can enchilada sauce and salt; reduce heat to medium-low and simmer 5 minutes. Remove from heat and let stand 15 minutes.
  4. Spoon beef mixture onto each lasagna noodle and roll up. Spoon ½ cup of remaining enchilada sauce into bottom of lightly greased, 2-quart baking dish. Place lasagna roll-ups, seam side down over sauce. Spoon remaining enchilada sauce over roll ups and sprinkle with cheese. Bake 20 to 25 minutes or until heated through. Garnish, if desired.

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