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