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.
Cooking Club magazine January 2010