Mexican Lasagna

the best we've ever had.

  • 1 + 1/2 lbs Ground Beef
  • 1 Diced Onion
  • 4 Minced Cloves Garlic
  • 1 Can(s) Tomato Paste
  • 1 Tbs Chili Powder
  • 2 tsp Cumin
  • Dash Cayenne Pepper
  • 1 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 3 Can(s) Tomato Sauce
  • 1 Can(s) Diced Tomatoes
  • 1 Can(s) Drained Black Beans
  • 1 Can(s) Corn Niblets
  • 12 Cooked Lasagna Noodles
  • 3 Cups Cheese
  • 1 Cup Sour Cream
  • 8 Oz Cream Cheese

Preheat oven to 350. Lightly grease 9 x 13″ pan.

Brown beef & onion over medium heat; drain.

Add garlic & tomato paste. Stir & cook 1 min. Stir in chili powder, cumin, cayenne, oregano, salt & pepper.

Add tomatoes & tomato sauce. Stir well & add black beans & corn. Heat through (5 mins).

Remove from heat. Spread 1/2 cup sauce in bottom of pan. Layer 3 -4 noodles over sauce. Spread 1/3 cup of sauce over noodles.

Dollop 1/3 sour cream & 1/3 cream cheese (pinch chunks & toss on top) across sauce. Sprinkle with 1/3 cheese. Repeat layers x2.

Cover with foil & bake 35 mins. Uncover & bake 10 – 15 mins more, until bubbly. Let stand 10 mins.