Mexican Pasta Rolls

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.