Mexi Ground Beef Enchilada Rolls Recipe

"A KC favorite!...these are crazy delicious!!! I make these using homemade enchilada sauce which is is 10X better than store bought and you need a lot of sauce for this recipe, here is my recipe #recipe12061 My family loves mushrooms so I most always sprinkle some sauteed mushrooms over the top before adding the sauce, I also sometimes use fresh lasagna sheets that I slice in half then soak in cold water for 2 minutes just to make them more pliable and easier to roll which is what is shown in my photo, however for this recipe the fresh pasta will take longer to cook than already cooked lasagna sheets, I also use my own taco seasoning mix"

Step by Step Method

Step 1

Grease a 13 x 9-inch baking dish. Pour/spread 2 cups enchilada sauce into bottom of the pan.

Step 2

Lay the cooked lasagna sheets on a flat surface.

Step 3

Brown beef, onion, jalapeno peppers and 3 teaspoons garlic powder in large skillet until fully cooked. Drain. Mix in the taco seasoning, refried beans and 1 cup enchilada sauce; cook stirring over low heat stirring for 5-8 minutes or until thoroughly combined. Season with salt and pepper.

Step 4

In a small bowl, mix softened cream cheese with sour cream, 1 1/2 teaspoon ground cumin and 1/4 teaspoon garlic powder until combined, set aside.

Step 5

Using a small spatula, divide/spread cream cheese mixture over all the lasagna noodles, then top with ground beef mixture. Drizzle some (about 2 tablespoons) of enchilada sauce over the beef). Roll up each noodle (don't worry if some falls out) and place seam side down in baking dish. Spoon any leftover meat that fell out onto the noodles or into the baking dish.

Step 6

Spoon 3-4 cups of enchilada sauce over the top of the noodles (all noodles should be covered with sauce or the pasta will be dry after baking) then sprinkle 1 cup cheddar cheese on top (or more cheese is you want).