Mexi Ground Beef Enchilada Rolls

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).

Step 7: Place the baking dish on a large baking sheet to catch spills, if any.

Step 8: Cover with foil and bake in a preheated 350 degree oven for 30 minutes.

Step 9: Remove foil and top with remaining 1 cup cheddar cheese. Heat until cheese is melted, about 5 minutes.

Step 10: Garnish with lettuce, tomato, sour cream