Mexican Lasagna

Yes indeed, I realize that a recipe is a different breed of post from what I normally put up on this blog, but I tried a new recipe this week and liked it so much that I just needed to share.

I'm always on the lookout for new recipes using ground beef, because my parents give us a fourth of a cow every year as part of our Christmas present, so we get lots of ground beef! Chicken recipes mean I have to buy chicken, where as beef recipes are free, so I'm constantly on the hunt for new beef recipes to break out of the typical tacos or spaghetti ground beef rut. I was inspired by a recipe I saw on Pinterest (I love you, Pinterest) but adapted it to my own liking, and let's just say, I LIKED it! So here it is!

(yes, I realize that my food picture taking skills leave much to be desired. Pioneer Woman, I am not. And this is actually a picture of reheated leftovers, but it gives you the idea!)

Mexican Lasagna
1/2 pound ground beef
1 can of black beans, drained & rinsed
1 cup frozen corn (I actually just dumped, so I have no idea if it was a cup, but that sounds good)
1 jar of salsa (16 oz) - any brand you want
6-9 lasagna noodles, depending on how many layers you make
1 pkg of Mexican blend cheese
1/2 TBS of chili powder or southwest seasoning (I used Pampered Chef's Southwest Seasoning)
1/2 cup chopped cilantro (you could leave this out I guess, but I loooooove cilantro)

Preheat your oven to 325. Boil the lasagna noodles according to the package (you could prob use the "no boil" lasagna noodles, but I can't be convinced that they'll actually be as moist as boiled noodles. I should prob try them before I judge them). Brown the beef and drain off the grease. Stir in salsa, black beans, corn, cilantro, and seasoning to the beef. In a greased 9x9 pan, layer the noodles, meat mixture, and cheese, ending with LOTS of cheese on top! (On my first go round I put a layer of meat at the bottom and ended with noodles on top, but I think I will inverse that next time so the noodles don't dry out on the top edges while baking.) Bake for 25-30 min until the cheese is all melted and the lasagna is heated through.

You could easily make this vegetarian by simply omitting the beef.
Kyle enjoyed eating this with tortilla chips to add some crunch. (And some salt. Have I mentioned that Kyle is a salt-aholic?) This was DELISH! And it reheated well for leftovers. Landon loved it too.  Enjoy!