Mexican Lasagna Roll-ups are a delicious combination of two family favorites: Lasagna and Tacos. They're total comfort food and great for when you're cooking for family and friends!
Lasagna noodlesat least 12 but maybe make a couple more in case any break
1lb.ground beef
1small oniondiced
1Taco seasoning packet
1cupof frozen corn
1 15.5oz.can black beansundrained
1 14.5oz.can fire roasted diced tomatoes
1 10oz.can enchilada sauce
1 8oz.can of tomato sauce
3cupcheddar cheese divided
Instructions
Boil lasagna noodles per package directions for al dente. Set aside (I laid mine out on wax paper the keep them from sticking to each other).
Brown the beef and onions over medium-high.
Add taco seasoning and mix. Then add corn, beans, tomatoes, enchilada sauce and tomato sauce.
Bring the pan to a boil and then reduce heat to medium. Simmer for around 8 minutes, stirring often.
Remove from heat and stir in 1 cup cheese.
Give it a couple minutes to cool slightly and then place a small amount of the beef mixture on the bottom of a 9x13 pan (just to wet it).
Lay out one noodle at a time. Spoon a thin line of the beef mixture down the middle ending about an inch from the top. Roll it up slowly, holding the sides closed as you go. Once it's rolled, place it into the pan, with the end of the noodle on the bottom.
Once they're all rolled, top them with remaining sauce and cover with foil. Bake at 350 for 30-40 min and then uncover and top with 2 cups cheese. Bake 10 min more or until cheese is melted.