6-8 Lasagna noodles, cooked
1 – pound lean ground beef, browned
1 – clove garlic, minced
1/4 – cup onion, finely chopped
1 – 1.25 oz packet taco seasoning
4 – ounces cream cheese
1 – tablespoon cilantro, finely chopped
1 1/2 – cups shredded Mexican blend cheese, separated

Enchilada Sauce:

2 – tablespoons canola or vegetable oil
2 – tablespoons flour
1 tablespoon + 1 teaspoon chili powder
2/3 – cup low sodium chicken broth
1 – 14.5 oz can Red Gold Diced, Chili Ready Tomatoes, pureed
1/2 – teaspoon garlic powder
1/2 – teaspoon onion powder
1/4 – teaspoon cumin…


Boil lasagna noodles in a large pot of lightly salted water, until al dente. Drain the noodles and lay flat on a baking sheet.

Brown ground beef in a large skillet over medium heat. Add the chopped onion, minced garlic and one tablespoon cilantro. Drain grease.

Add dry taco seasoning and mix to combine. Add the cream cheese and mix until the cream cheese is completely melted. Set mixture aside while you prepare the enchilada sauce.

In a large skillet add the oil and flour and mix over medium- high heat to make a roux. Add the chili powder and chicken broth and mix using a wire whisk.

Add the pureed chili ready tomatoes, garlic powder, onion powder and cumin. Bring the mixture to a boil, reduce heat and simmer 5-10 minutes until the sauce is slightly thickened.

Preheat the oven to 350 degrees. Pour one cup of the enchilada sauce in the bottom of an 8 x 8 inch square baking pan. Spread 2 -3 tablespoons of meat mixture down the center of each lasagna noodle and sprinkle with a bit of cheddar cheese on top and roll up tightly.

Continue rolling the remaining noodles with the meat mixture. Place lasagna rolls in prepared baking dish and pour the remaining enchilada sauce over the rolls. Cover with aluminum foil and bake in a 350 degree oven for 25 or until bubbly …

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