Tex-Mex Lasagna

I love to cook some comfort food during the Winter months.  And I love anything Italian!



This is a lasagna I made a few times that is very filling and delicious.




Tex-Mex Lasagna
From Light and Tasty

1 lb lean ground beef

1 (16 ounce) can refried black beans
1 cup black beans, rinsed and rained
1/2 cup frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 (1 ounce) envelope taco seasoning
1 (15 ounce) can tomato sauce, divided
2 1/2 cups salsa
12 no-boil lasagna noodles
1 1/2 cups shredded reduced-fat Mexican cheese blend (used low-fat mozzarella)
1 1/2 cups shredded reduced-fat cheddar cheese
1 cup nonfat sour cream (didn't add)
1 medium ripe avocado, peeled and cubed (didn't add)
4 green onions, thinly sliced  (didn't add)

1 In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.

2 Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.

3 Combine salsa and remaining tomato sauce.

4 Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.

5 Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.