Enchilada Beef Rollups

You can never have too many Mexican recipes, so give Enchilada Beef Rollups a try. This recipe serves 6. This main course has 1002 calories, 52g of protein, and 63g of fat per serving. For $3.19 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Shugary Sweets requires colby jack cheese, cooked lasagna noodles, red enchilada sauce, and ground beef. 17458 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is amazing. Try Enchilada Beef, Beef Enchilada, and Beef Enchilada for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare lasagna noodles according to package directions. Lay on large sheets of parchment paper.Brown beef in large skillet until fully cooked. Drain. Add 1 can enchilada sauce, 1 1/2 tsp ground cumin and mozzarella cheese. Set aside.In a small bowl, mix softened cream cheese with 1 tsp ground cumin until combined, set aside.Pour 1/2 can of enchilada sauce in bottom of 13x9 baking dish. Using a small spatula, spread cream cheese mixture over lasagna noodles, using all the cheese until evenly coated. Top with ground beef mixture. Roll up each noodle (don't worry if some falls out) and place seam side down in baking dish. Repeat until all 15 noodles are in dish. Spoon leftover meat (that fell out onto the parchment paper) onto the noodles. Top with remaining 1/2 can of enchilada sauce. Finish with 1 cup of colby jack cheese. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and top with remaining cheese. Heat until cheese is melted, about 5 minutes. To garnish, add avocado, lettuce, tomato, sour cream, cilantro, etc! Enjoy!

 

Step by step:

1. Prepare lasagna noodles according to package directions. Lay on large sheets of parchment paper.Brown beef in large skillet until fully cooked.

2. Drain.

3. Add 1 can enchilada sauce, 1 1/2 tsp ground cumin and mozzarella cheese. Set aside.In a small bowl, mix softened cream cheese with 1 tsp ground cumin until combined, set aside.

4. Pour 1/2 can of enchilada sauce in bottom of 13x9 baking dish. Using a small spatula, spread cream cheese mixture over lasagna noodles, using all the cheese until evenly coated. Top with ground beef mixture.

5. Roll up each noodle (don't worry if some falls out) and place seam side down in baking dish. Repeat until all 15 noodles are in dish. Spoon leftover meat (that fell out onto the parchment paper) onto the noodles. Top with remaining 1/2 can of enchilada sauce. Finish with 1 cup of colby jack cheese. Cover with foil and bake in a 350 degree oven for 30 minutes.

6. Remove foil and top with remaining cheese.

7. Heat until cheese is melted, about 5 minutes. To garnish, add avocado, lettuce, tomato, sour cream, cilantro, etc! Enjoy!

Nutrition Information:

covered percent of daily need