Enchilada Beef Roll Ups are a delicious meal idea. Packed with beef, enchilada sauce, and cheese, your family will love this tasty dinner!
Can Enchilada Roll Ups be frozen?
Yes! Today’s recipe makes a great freezer meal. 15 roll ups might be a lot for your family. Often times I double the recipe so that I’m working once and I can get three dinners out of this when doubled!
Once you have all the rollups prepped, place them in an airtight container.
More Enchilada Recipes
- If you’re looking for a 30-minute meal idea, these Chicken Avocado Enchiladas are the answer! Packed with flavor and loved by all!
- One of our favorite enchilada recipes is a soup made in the crockpot. This Slow Cooker Enchilada Soup is a family favorite, and easily doubles to feed a big crowd. I also freeze leftovers for lunches and dinners!
- This easy, stove top Chicken Enchilada Mac and Cheese is ready in 30 minutes and packed with flavor! The perfect weeknight dinner recipe!
- Getting three servings of Dairy each day is a goal for my family. Easy Stovetop Enchilada Mac and Cheese helps meet this goal! Dinner in 30 minutes!
- One of our favorite dinners, Taco Pizza! I love this easy meal, and it’s better than any pizza joint!
Yield: serves 10
Enchilada Beef Rollups
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 hour 5 minutes
Cinco de Mayo is right around the corner. How about making some delicious Enchilada Beef Rollups!
Ingredients
- 15 lasagna noodles, cooked
- 2 pounds ground beef (or ground turkey)
- 2 cans (10 ounce each) red enchilada sauce, divided
- 2 ½ teaspoons ground cumin, divided
- 1 cup mozzarella cheese, shredded
- 8 ounce cream cheese, softened
- 2 cups colby jack cheese, shredded
Instructions
- Prepare lasagna noodles according to package directions. Lay on large sheets of parchment paper.
- Brown beef in large skillet until fully cooked. Drain. Add 1 can enchilada sauce, 1 ½ tsp ground cumin and mozzarella cheese. Set aside.
- In a small bowl, mix softened cream cheese with 1 tsp ground cumin until combined, set aside.
- Pour ½ can of enchilada sauce in bottom of 13x9 baking dish. Using a small spatula, spread cream cheese mixture over lasagna noodles, using all the cheese until evenly coated. Top with ground beef mixture. Roll up each noodle (don't worry if some falls out) and place seam side down in baking dish. Repeat until all 15 noodles are in dish. Spoon leftover meat (that fell out onto the parchment paper) onto the noodles. Top with remaining ½ can of enchilada sauce. Finish with 1 cup of colby jack cheese. 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.
- To garnish, add avocado, lettuce, tomato, sour cream, cilantro, etc! Enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 596Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 135mgSodium: 477mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 40g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Delicious enchilada beef rollups recipe! Thanks for this recipe. 🙂
A new family favorite! My kids looooooved it!
Love these as a game day snack!
Love everything about these and can’t wait to make them!
I am definitely adding these to Mexican Mondays! Yum!! Super flavorful & easy to make!
I hate when I don’t read the recipe all the way through. I only browned 1 lb of hamburger meat and then couldn’t figure out why my meat mixture was spread thin by roll up #9. LOL Oh well, took left over noodles and made a “clean the fridge out” lasagna for later.