Mexican Pasta Rolls
Recipe: #11393
December 03, 2013
Categories: Ground Beef, Lasagna, Mexican, Cinco de Mayo Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Spicy, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
"This is Mexican but rolled in lasagna sheets, I made this for dinner and it made everyone very happy, it is really good! The second time I made these I used this sauce and it was even better #recipe11429"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (270.3 g)
- Calories 377.9
- Total Fat - 18.9 g
- Saturated Fat - 9 g
- Cholesterol - 82 mg
- Sodium - 526.1 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 1.4 g
- Sugars - 11.5 g
- Protein - 30.4 g
- Calcium - 459.1 mg
- Iron - 3.1 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare lasagna noodles according to package directions. Place the cooked sheets on large working surface.
Step 2
Preheat oven to 350F.
Step 3
Brown beef in large skillet until browned. Mix in the refried beans until combined really well, then add in one full can enchilada sauce, and the package of taco seasoning mix or 2 tsp ground cumin, stir on low heat for 5 minutes. Mix in 1 cup mozzarella cheese. Add salt and pepper then set aside.
Step 4
In a small bowl, mix softened cream cheese with sour cream and 1 1/2 teaspoons ground cumin until combined really well. Divide the mixture into 15 equal parts, place on a plate.
Step 5
Pour 1/2 of the remaining can of enchilada sauce in bottom of 13x9 baking dish. Using a small spatula.
Step 6
Place lasagna noddles on a flat surface then pat dry with a clean towel.
Step 7
Spread cream cheese mixture over the/each noodles, then spoon some of the ground beef mixture over the cream cheese, then sprinkle some cheddar cheese over the ground beef (1 cup cheddar should be enough or you could use more if you like it cheesy, I had lots of enchilada sauce when I made the homemade recipe so I spooned some over the cheddar cheese, if you don't have a lot of sauce then don't worry you don't have to do this).
Step 8
Roll up each noodle (don't worry if some falls out) and place seam side down in a greased 13x9 inch baking dish.
Step 9
Repeat until all noodles are filled, rolled and placed in the dish. Spoon any leftover beef mixture that fell out onto the parchment paper onto the noodles.
Step 10
Drizzle remaining 1/2 can of enchilada sauce over noodles.
Step 11
Sprinkle 2 cups shredded cheddar cheese over the top.
Step 12
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. Serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you want to make this dish vegetarian, you can substitute the ground beef with crumbled tofu.
- If you don't have refried beans, you can substitute with black beans.
- Ground beef (or ground turkey): Ground turkey is a healthier alternative to ground beef and is just as tasty. It is high in protein, low in fat and cholesterol, and provides a good source of vitamins and minerals. This substitution will help to reduce the overall fat content of the dish.
- Cream cheese (or ricotta cheese): Ricotta cheese is a light, creamy cheese that can be used instead of cream cheese. It is lower in fat and calories and is a good source of calcium, protein, and other vitamins and minerals. This substitution will help to reduce the overall fat and calorie content of the dish while still providing a creamy texture.
Vegetarian Mexican Pasta Rolls Replace the ground beef with 2 cups of cooked black beans, 1 cup of cooked sweet corn, and 1/4 cup of diced red bell pepper. Omit the taco seasoning mix and use 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Use vegetable broth instead of enchilada sauce.
Vegan Mexican Pasta Rolls Replace the ground beef with 2 cups of cooked chickpeas, 1 cup of cooked quinoa, and 1/4 cup of diced red bell pepper. Omit the taco seasoning mix and use 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Use vegan enchilada sauce instead of enchilada sauce.
Mexican Street Corn Salad - This delicious and easy-to-make salad is the perfect side dish for Mexican Pasta Rolls. It is made with fresh corn, red onion, jalapeno, and cilantro, and is tossed in a delicious lime-mayo dressing. The fresh and crunchy flavors of the salad pair perfectly with the cheesy and savory flavors of the Mexican Pasta Rolls.
Mexican Rice: This flavorful and easy-to-make side dish is the perfect accompaniment to Mexican Street Corn Salad. It is made with long-grain rice, tomato, onion, garlic, and cumin, and is cooked in a flavorful broth. The savory and mildly spicy flavors of the Mexican Rice pair perfectly with the fresh and crunchy flavors of the Mexican Street Corn Salad.
FAQ
Q: How can I make this recipe healthier?
A: You can use ground turkey instead of ground beef, reduce the amount of cheese used, and use a reduced-fat cream cheese and sour cream. You can also use a lower-sodium taco seasoning mix or omit it altogether. Lastly, you can reduce the amount of enchilada sauce used.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe. Make sure to assemble the enchiladas in an airtight container and freeze for up to 3 months. When ready to eat, thaw in the refrigerator and bake as directed.
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Fun facts:
Fun Fact 1: The enchilada sauce used in this Mexican Pasta Roll recipe is said to have originated in Mexico City in the mid-1800s. The sauce was popularized by celebrity chef, Diana Kennedy, who is known as the "Julia Child of Mexican Cuisine".
Fun Fact 2: This Mexican Pasta Roll recipe is similar to a traditional Italian lasagna dish, but with a Mexican twist. The dish is said to have been invented by a famous Italian chef in the late 1800s who wanted to combine the flavors of Mexican and Italian cuisine.