Preheat oven to 375 degrees. Brown ground beef and onion in a large frying pan until meat is no longer pink. Drain if necessary. Remove from heat. Sprinkle with garlic salt. Add 1/2 cup spaghetti sauce. Allow meat to cool and then add 1 cup cheese. Spread 1 cup spaghetti sauce onto bottom of a 9-by-9-inch pan. Spoon 1/2 cup meat mixture down center of each lasagna noodle. Roll up and place seam-side down in pan. Spread remaining sauce over roll-ups.

Cover pan with aluminum foil. Bake for 35 minutes or until heated through. Sprinkle with remaining cheese. Bake an additional 5 minutes, or until cheese melts. Let stand 5 minutes before serving. Serves 6.

Note: You may want to cook 10 noodles in case any break during preparation. — "101 Things to Do With Ground Beef," by Stephanie Ashcraft and Janet Eyring

SPICY NACHO BEEF PIZZA

1 pound ground beef (75 percent to 80 percent lean)

1/4 teaspoon salt

1 to 2 tablespoons finely chopped pickled jalapeno pepper slices

3/4 cup prepared thick-and-chunky salsa

1 package (14 to 16 ounces) thick or thin prebaked pizza crust

3/4 cup prepared nacho cheese and salsa dip

1/3 cup pickled jalapeno pepper slices

Heat oven to 450 degrees. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking it into 3/4-inch crumbles. Pour off drippings. Season with salt. Stir in finely chopped jalapenos and salsa.

Place pizza crust on pizza pan or large baking sheet. Spread dip evenly on crust, leaving 1-inch border around edge. Top evenly with beef mixture and jalapeno slices.

Bake in 450-degree oven 12 to 15 minutes or until edge of crust is deep golden brown. Cut into 8 wedges.

Makes 4 servings. — National Cattlemen's Beef Association

ASIAN BEEF & NOODLES

1 1/4 pounds ground beef

2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up

2 cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts

1/4 teaspoon ground ginger

2 tablespoons thinly sliced green onion

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, or until beef is not pink, breaking up into 3/4-inch crumbles. Remove beef with slotted spoon; season with one seasoning packet from noodles. Pour off drippings.

Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally.

Return beef to skillet; heat through. Stir in green onion. Makes 4 servings. — National Cattlemen's Beef Association

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