I found a recipe for chicken lasagna rollups on this site, and after making it a few times, I realized that Mexican-style would be much better! It’s OUTSTANDING! Serve with salad and garlic toast.
| Prep Time: | 32 mins |
| Cook Time: | 58 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 10 rollups |
Ingredients
- 10 uncooked lasagna noodles
- 1 (16 ounce) jar salsa
- 1 pound ground beef
- 1 (1 ounce) packet taco seasoning mix
- 1 (16 ounce) package cottage cheese
- ½ cup grated Parmesan cheese
- 1 (15.5 ounce) jar prepared salsa con queso sauce
- 1 ½ cups shredded Mexican cheese blend
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
- Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
- Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
- Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 11 g |
| Sodium | 1258 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious. I cooked 4 lasagna noodles at a time and no problem to roll up if you pat the filling along the noodle.
Added 1/2 cup chopped onion to hamburger while it browned. Could not find prepared queso sauce so combined can of cheese sauce, can of green chilies and can of Rotel tomatoes. Easy dish to prepare, hubby really liked this dish.
REALLY GOOD!! While family loved it, which is pretty rare with our kids. We didn’t do roll ups because I accidentally bought oven ready lasagna noodles. Just did it lasagna style with 2 layers of noodles. Very good dish!
Love this recipe. I like to make it with shredded chicken. The family request this a lot!!
Delicious! Made it exactly as written and we loved it! Topped ours with sour cream and green onions.
Easy and simple recipe to spice up the same old same old. Everyone loved it, and many asked for the recipe after eating it 😉 My only gripe for the recipe (and the reason for the 3 stars) is the massive sodium overload. Processed salsa is almost always very high in sodium, and when you combine that with the processed taco mix packets you have quite a large load of sodium mixed together. Use low sodium options.
OMG this was so YUMMILICIOUS!!!! Definitely a keeper and so easy to make. The longest part is cooking the lasagna noodles. Enjoy!!!
Good
I did everything accordingly ‘cept the mexican blend cheese. Instead I used a pinch of sharp chedder and a couple handfuls of asadero and queso cotija cheeses. It was kind of dry looking when I took it out of the oven…not the lasagna but the cheese. Still good though! Just not picture perfect. This was fun to make. Def will make again! Next time I will dbl up the meat and use different cheese so it will be just as pretty as the rest of the pictures here!
Delicious variation! The only changes I made involved seasoning. Instead of the taco seasoning I used 2 tsp. oregano, 1 tsp. cumin, 1/2 tsp. garlic powder and 1/4 tsp. chili powder. I chopped some fresh cilantro and sprinkled it on top with the shredded cheese. My husband loved it, and I will definitely be making this again!
A fun and unique recipe. I followed the directions exactly and it turned out great. I topped with sour cream. The left overs are just as good! My co-workers kept raving about how good the leftovers looked! Thanks for the recipe
Love.it! My husband and my kids loved it! That never happens! I did make a couple of changes. #1. I used a can of rotel instead of salsa #2. I used a jar of TOSTITOS® Monterey Jack Queso instead of the yellow dip for the topping. It was delicious and simple to make. Thanks!
This was a very good recipe! There werent any left overs and we will make this again and again. Thanks 🙂
These take a little work but hubby really likes the flavor so I have made them a few times but I have to plan them on days where I’m not crunched for time
This was sooo delicious and flavorful! It’s tasted like enchiladas wrapped up in a lasagna noodle; different, but worth trying!
Our family loves this recipe! We have made it several times, with even our picky girls coming back for more! We have typically made it as directed, but tonight tried something a little different, and it turned out fabulous! We only used 1/2 lb ground beef, and replaced the other half with: around a cup of corn (frozen) and a cup of green pepper (chopped/frozen). We cooked it then added it in after the taco seasoning to the ground beef. It gave the dinner an extra vegetable, and a little added variety! Overall, this is a wonderful dinner, we make it about 1-2 times a month! Thank you for the recipe!
It was pretty good, I will make it again.
These were terrific! We made them with sour cream and will definately be making them again. For a big dinner we will make two pans one with chicken and the other with beef. We will also put a side of refried beans with them. Thanks again for sharing.
I used ground turkey for this recipe (I always sub ground turkey for ground beef). I seasoned my ground turkey with onion & garlic powder and oregano, then I added the taco mixture when it was done browning. I used low sodium taco seasoning, as this recipe seems awefully high in sodium. I couldn’t bring myself to throw a glop of the salsa con queso on top of the already dry looking lasagna noodles, so I diluted the queso with some milk, covering the entire noodle. I ended up using only about half the jar. In retrospect, I think heating the queso may have done the trick also. I will be making this again, but I will try adding fresh cilantro to the meat mixture next time and maybe some sliced green onions on top to garnish. I served it with sour cream on top and salad. Very good!
Everyone loved this, I thought the hamburger could use a little more flavor; next time will have to adjust that a bit. Super easy; I did top with green enchilada sauce the 2nd time I made it, that was really good too.
Very easy to make! I used pulled chicken breast and it was Great! You have to try this!