A layered Tex-Mex fusion featuring seasoned beef, fresh veggies, and melty cheeses baked to perfection.
# What You'll Need:
→ Meats
01 - 1 lb ground beef or ground turkey
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 bell pepper, diced
05 - 14 oz canned diced tomatoes, drained
06 - 14 oz canned black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned and drained)
→ Spices & Seasonings
08 - 2 tbsp taco seasoning
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
→ Pasta
11 - 9 oven-ready lasagna noodles
→ Dairy
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded mozzarella cheese
14 - 1 cup sour cream
→ Garnishes (optional)
15 - Sliced jalapeños
16 - Chopped fresh cilantro
17 - Sliced green onions
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13 inch baking dish.
02 - In a large skillet over medium heat, brown ground beef or turkey. Drain excess fat as needed.
03 - Add chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Stir in diced tomatoes, black beans, corn, taco seasoning, salt, and pepper. Cook for 3 to 4 minutes until heated through. Remove from heat.
05 - Spread a thin layer of meat mixture on the bottom of the baking dish. Layer 3 lasagna noodles over the meat. Spread one-third of the remaining meat mixture, one-third of the cheddar and mozzarella cheese, and spoon dollops of sour cream over the noodles. Repeat layers two more times, finishing with cheese on top.
06 - Cover dish with foil and bake for 25 minutes.
07 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
08 - Allow to rest for 10 minutes before slicing. Garnish with jalapeños, cilantro, and green onions if desired.
