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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.

20 minutes
25 minutes
45 minutes


  • 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
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups shredded Monterey Jack cheese


  • Fresh jalapeño slices
  • Sour cream
  • Pico de gallo


  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 1/2 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.