Tuesday, February 16, 2010

Recipe: Mexican Skillet Lasagna

8 ounces regular lasagna noodles broken into 1 1/2 inch pieces
1 pound ground beef (85% lean)
1 cup chopped onion
1 3/4 cups marinara sauce
1 (1 ounce) package taco seasoning mix
1/4 cup sour cream
1/4 cup shredded Mexican 4 cheese blend or shredded queso fresco
1/4 cup cilantro leaves

Cook pasta according to package directions in unsalted water, drain.

Meanwhile, cook beef and onion in large skillet over medium-high to medium heat for 10 minutes or until beef is browned and no longer pink and onion is tender; drain.

Stir in marinara sauce and taco seaoning.

Simmer until heated through.

Stir in pasta.

Serve topped with sour cream, cheese, and cilantro.

4 servings

Cooking Club magazine January 2010
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