I served this meal with all the fixings such as sour cream, refried beans, and salsa. I found that this casserole is also very good when scooped up with taco chips. Yum! Now, granted, if you are going to do some scooping you will have to mash your rollups a bit.
Ingredients
8 Barilla lasagna sheets
1 lb ground beef
1 onion, chopped
2 garlic cloves, minced
1 can Bush’s pinto beans
¼ cup ricotta cheese
½ cup queso fresco cheese
1 tsp McCormick cumin
1 tsp paprika
1 tsp cayenne
salt and pepper, to taste
1 can enchilada sauce (what size and hotness you prefer)
Instructions
Preheat the oven to 400.
Bring water to a boil, add salt, and cook the lasagna sheets to al dente.
Heat oil in a skillet and cook the ground beef until no longer pink, remove to a large bowl. Add the onion and garlic cloves to the skillet and cook until softened. Add to the bowl.
Also to the bowl add the, beans, ricotta and queso cheese, cumin, paprika, cayenne, and salt and pepper. Mix thoroughly to combine.
Lay out the lasagna sheets and add a ¼ cup of the filling to one quarter of the sheet, roll up. Repeat with remaining sheets, there might be filling left over.
Spray a baking dish with non-stick cooking spray, and ladle in a little enchilada sauce just to coat the bottom. Place the roll seam side down in the dish; ladle the rest of the sauce over the top. Bake for 35-45 minutes. Serve each person 2 rolls and garnish with cilantro!!
