Easy Mexican Lasagna Roll Ups

by Rachel McCarthy
easy-mexican-lasagna-roll-ups-recipe
You all know how much I love a quick weeknight meal. I’m constantly trying to come up with new ideas on easy meals during the week because it seems like our schedules get more and more hectic each week. I’ve made these Mexican Lasagna Roll Ups a few times in the last couple of weeks and they are now my go-to Mexican dish.

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easy-mexican-casserole-recipeshow-to-make-lasagna-roll-ups

 Casserole dishes are my favorite kind of dinners during the winter. And if this was your average winter, you could probably make these any day of the week. But since cold days are few and far between, {at least in our neck of the woods} it’s best to plan accordingly!

This really is a simple dish that’s perfect for busy weeknights: it only takes an hour of cooking time and you can easily make the roll ups ahead of time if necessary. For this particular dinner, I used ground beef {90/10} but ground turkey or chicken would also work. When ready to serve, top the roll ups with your favorite Mexican toppings {I went with diced tomatoes, avocados and green onions} and dinner is served!
mexican-lasagna-roll-up-recipeeasy-weeknight-recipes

Mexican Lasagna Roll Ups


{ingredients}

16 lasagna noodles
1 pound ground beef/turkey/chicken
1 package taco seasoning {I used reduced sodium}
20 ounce can enchilada sauce
3/4 cup shredded Mexican cheese
8 ounces cream cheese {I used 1/3 fat}, at room temperature
1 Roma tomato, diced
4 green onions, diced
1 avocado, diced
 
{directions}
Preheat the oven to 350 degrees. Cook lasagna noodles according to package instructions; once cooked, drain and spread the lasagna noodles out on parchment paper so they can cool and do not stick together. Cook the ground beef in a skillet until brown and add taco seasoning and 3/4 cup water. Mix to combine and cook on low until heated through. Spray a 13×9 casserole dish with non-stick spray and pour just enough enchilada sauce in the dish to cover the bottom. To assemble the roll ups, spread about 1/2 tablespoon (more if desired) of cream cheese on each noodle followed by 1 to 1 1/2 tablespoons of the ground beef mixture. Tightly rolling up each noodle and place it seam-side down in the casserole dish. Repeat with remaining lasagna noodles. Pour the rest of the enchilada sauce over the roll ups and top with the shredded cheese. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. Garnish the roll ups with diced tomatoes, avocado and green onions, if desired. Serve and enjoy! Makes 16 lasagna roll ups. 
 
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Thanks for stopping by and see you back here tomorrow!

16 thoughts on “Easy Mexican Lasagna Roll Ups”

  1. All these words I love in one recipe title, well, perfect!! easy, Mexican and Lasagna, sign me up. I am so making these. Don't forget to link these with The Blended Blog. YUM!!

  9. This looks so delicious! I love making different spins of mexican and lasagna and this combines the two! I will be recreating this. Thanks for sharing!

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