I didn’t know what to actually call these. I started thinking about them after I made Lasagna Rolls and finally made them last week. Between using enchilada sauce, taco seasoning, salsa, refried beans etc., I couldn’t decide on which ingredient to base the name on so I settled on just calling them Mexican Lasagna Rolls lol!
This recipe makes quite a few of these, but they freeze and reheat great and were a big hit with “the boys,” even Chris who isn’t a big fan of refried beans!
Here are the ingredients I used to make them.
I cooked the lasagna noodles according to the package directions (then let them sit in cold water until ready to roll), grated the cheese and browned the ground beef in the microwave until it was fully cooked and juices ran clear.
I added the taco seasoning packet and 3/4 cup salsa to the ground beef and mixed to combined.
In a medium bowl, I mixed together the enchilada sauce and 2 cups salsa and set it aside for later.
To make the rolls, I laid some parchment paper on my counter to make clean up easier and then laid out 4 of the cooked and cooled lasagna noodles on it.
I put the refried beans in a small microwave safe bowl and heated it for about 2 minutes, on high heat, to make it easier to spread.
I spread about one heaping tablespoon of the refried beans on each of the lasagna noodles.
Next I spread about 2 tablespoonfuls of the ground beef mixture over the refried beans.
Then sprinkled grated cheese on them before rolling them. I think I used about 2 tablespoonfuls on each noodle.
(sorry about the quality of this picture… not sure what happened!)
I repeated this process until all the noodles were rolled and placed them in my lightly greased aluminum foil pans. I made 16 rolls, divided between 2 pans so I could freeze one for another day.
I poured the enchilada sauce/salsa evenly over the rolls in each pan.
Then sprinked the top with about another 2 cups of grated cheese between the 2 pans.
I covered each pan with tented and lightly greased aluminum foil and baked them at 350 degrees for about 35 – 40 minutes. (It was also at this point that I covered one of the pans with plastic wrap as well and froze it).
I removed the foil and served immediately with a bit of sour cream and salsa on top (optional).
Mexican Lasagna Rolls
- 1 1/2 lbs. extra lean ground beef
- 16 dry lasagna noodles, cooked according to package directions
- 1 pkg. taco seasoning
- 2 3/4 cups salsa, I used mild
- 1 can enchilada sauce
- 1 can refried beans
- 4 cups grated cheese
- sour cream and salsa to top, optional
- Preheat oven to 350 degrees. Lightly greases 2 x 9 x 13 baking pans. (I used aluminum pans for easy clean up).
- Cook lasagna noodles according to package directions, drain and run under cold water so they are cool to the touch when rolling.
- In a large microwave safe bowl, brown ground beef until fully cooked and juices run clear.
- Add taco seasoning and 3/4 cup salsa to ground beef and stir.
- Place refried beans in small microwave safe bowl and cook over high heat for 2 minutes to make it easier to spread.
- Place lasagna noodles on work space and spread each noodle with 1 tbsp. refried beans.
- Next spread 2 tbsp. ground meat mixture over the refried beans.
- Sprinkle 2 tbsp. grated cheese on each noodle.
- Roll each noodle and place in prepared baking pans.
- Spread enchilada sauce mixture even over each rolled noodle, dividing it evenly between both pans.
- Sprinkle remaining grated cheese over rolls and sauce, again dividing it evenly between the two pans.
- Cover pans with tented and lightly greased aluminum foil. (Note: At this point you can also cover pans with plastic wrap and freeze)
- Bake at 350 degrees for 35 – 40 minutes.
- Remove from oven and serve.