Ingredients:
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce
2 cups shredded Mexican cheese blend
9 lasagna noodles, cooked
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Directions:
1. Cook Beef: In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned. Drain excess fat.
2. Add Ingredients: Stir in black beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
3. Assemble Lasagna: In a 9×13-inch baking dish, layer 3 lasagna noodles, followed by a third of the beef mixture and a third of the shredded cheese. Repeat layers twice.
4. Bake: Bake at 375°F (190°C) for 30-35 minutes until cheese is melted and bubbly.
5. Serve: Serve hot.
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