18 lasagna noodles, boiled al-dente, cut in half the short way
1 lb. ground round
1 small onion, chopped
1 medium jar salsa
1 pkg. taco seasoning mix
1/2 c. water
1 c. shredded cheddar cheese

Boil noodles as directed on package and drain. Run cold water over noodles to stop cooking process. Brown hamburger and onions in skillet, drain. Add 1/2 c. salsa, taco seasoning mix and water. Boil down to water evaporates. Remove from heat and set aside to cool slightly. In 13 x 9 casserole dish, spread approx. 2 Tbsp. of salsa on bottom of dish. Cut each lasagna noodle in half the short way. Take one half of the noodle and place 1 Tbsp. of the beef mixture on the noodle. Do Not Overfill!!!

Gently roll the noodle and place the roll seam side down in the casserole dish. Continue this process until all the noodles and meat are gone. Take the remaining salsa and pour entirely over the noodles. Sprinkle with cheddar cheese and bake at 350°F for 1 hour. Do not cover. Serve with a dollop of sour cream on top. Tortilla chips and salsa are great on the side with this dish also.