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Beef Enchilada Lasagna Rolls

All the delicious flavors of beef enchiladas rolled up in lasagna noodles!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Author Holly


  • 8 lasagna noodles
  • 1 pound lean ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 4 ounces cream cheese softened
  • 1 can (10 ounces) mild red enchilada sauce
  • 2 cups shredded cheddar cheese


  • sour cream
  • salsa
  • diced tomato
  • guacamole
  • sliced olives


  • Preheat oven to 350° F. Boil lasagna noodles in a large pot of water, until al dente, according to package directions. Drain water, then lay noodles out flat onto parchment paper.
  • Meanwhile, cook and brown ground beef in a large skillet. Drain grease. Add taco seasoning (and water it calls for on packet). Bring mixture to a boil, reduce heat and let simmer 10 minutes. Remove from heat.
  • Pour half the can of enchilada sauce in the bottom of a 9x13 inch baking dish.
  • Spread 2 Tablespoons of cream cheese down the center of each lasagna noodle. Top cream cheese with a few Tablespoons of meat mixture and a little cheddar cheese. Roll up tight. Repeat with all noodles, cheese and meat mixture.
  • Place lasagna rolls in the prepared baking dish. Pour the rest of the enchilada sauce over the tops and then sprinkle evenly with the remaining cheddar cheese.
  • Bake rolls, uncovered, for 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with all your favorite toppings!