Mexican-Style Lasagna Rolls

Ingredients 0/9

Step 1

Bring a large pot of salted water to a boil. Cook the lasagna noodles until they’re tender but still have a bit of bite—about 8 minutes—then drain and pat them dry with paper towels.

Step 2

While the noodles are cooking, brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Once it’s nicely browned, drain any excess grease. Stir in the taco seasoning and a splash of water, then cook for a couple more minutes until the mixture thickens. Take the skillet off the heat and let the meat cool a bit.

Step 3

Preheat your oven to 400°F (200°C). Lay one noodle flat and spoon about a tablespoon of the seasoned meat at one end. Roll it up just enough to enclose the meat. Next, add a tablespoon or two of shredded Mexican cheese, roll that in, then sprinkle some black olives on top and finish rolling the noodle all the way.

Step 4

Spread some spaghetti sauce in the bottom of a 9x13-inch baking dish. Place the rolled noodles seam-side down on top of the sauce. Pour the taco sauce over the rolls, then spoon the remaining spaghetti sauce on top. If you have any leftover meat sauce, scatter it over everything. Cover the dish with foil.

Step 5

Pop it in the oven and bake for about 40 minutes, until it’s bubbly and the cheese has melted. Serve it up with a dollop of sour cream and enjoy!