Mexican Lasagna

Recipe

1.5 lbs ground beef

1 yellow onion, coarsely chopped

2 garlic cloves, finely minced

6 oz tomato paste

1 Tbls chili powder

2 tsp ground cumin

dash of ground cayenne pepper

1 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

24 oz tomato sauce

14.5 oz diced tomatoes, drained

15 oz black beans, rinsed and drained

1.5c frozen corn kernels

6 oz chopped olives, canned

9-12 no-boil lasagna noodles

2c shredded mozzarella cheese

1c shredded cheddar cheese

1c sour cream

8oz cream cheese

Preheat oven to 350 degrees.  Lightly grease 9x13 pan.

Cook ground beef with the onion, drain the grease.  Add the garlic and tomato paste, stir to combine and cook for 1 minute.  Stir in chili powder, cumin, cayenne, oregano, salt, and pepper and mix well.  Add diced tomatoes and tomato sauce, stir to combine, and then add beans, corn, and olives.  Mix well and heat for about 5 minutes.

Remove from heat.  Spread 1/2 cup of the mix into the bottom of the 9x13 pan.  Layer noodles over the sauce, then spread 1/3 of the mix on top of the noodles.  Dollop 1/3 of the sour cream and 1/3 of the cream cheese across the mix and then sprinkle 1/3 of the cheeses on top.  Repeat the layers two more times until all ingredients are used.

Cover lasagna with foil and bake for 35 minutes.  Uncover and bake for 10-15 more minutes until lasagna is hot and bubbly.

Our Review

This was pretty good, everyone liked it, but I couldn't get past the strange taste of noodles with the mexican ingredients.  I'd like to try it again with a few changes.  Next time I will use tortillas instead of the lasagna noodles.  I think it would also be a good idea to mix the sour cream and cream cheese together so they would be easier to spread around.  We didn't use a lot of cayenne pepper and we didn't have the olives, I think it would be fine with the olives too.

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