Mexican Lasagna

We try to live a balanced life...including our diet...but sometimes I have to forget about gluten-free or paleo and just cook some old fashion comfort food. And nothing is more comforting to me than pasta! I created this recipe about 5 years ago. It's been awhile since I've made it and I've forgotten how good it is!! It's the best of both worlds...Italian AND Mexican food! Yum!! You can thank me later. ;)

1 pound hamburger meat

1 can Mexican stewed tomatoes

6 lasagna noodles

1 can Bush’s Seasoned black beans (drained)

1 1/2 cups corn 

2 cups shredded cheese

Taco seasoning, salt, pepper (to taste)

I don't know why, but these 3 ingredients seem to make the dish for me. So here's a picture so you can see what I use specifically.  The Mexican stewed tomatoes aren't called "Mexican stewed tomatoes" like they were when I first created this recipe, but it's the stewed tomatoes with jalapenos, garlic, and cumin. Also, for the taco seasoning I use this Morton & Bassett Mexican Blend that I found at Market Street and I LOVE it!! And the seasoned black beans just add another level of flavor over the plain black beans, but that's just me. :) 

Now on to the recipe!

1. Brown hamburger meat. Add taco seasoning, salt, and pepper to taste. Add stewed tomatoes. Cover and simmer 30-45 minutes.

2. Prepare lasagna noodles according to package directions. Cut noodles to fit in 8 x 8 baking dish.

3. Drain black beans and mix with corn. Season with salt to taste.

4. In an 8 x 8 baking dish, layer noodles, meat sauce, bean/corn mixture, and cheese (You should have 3 layers of noodles). Cover with foil. Bake at 375 degrees for 30 minutes. 

 Top with avocado and stuff your face!

XOXO :)