Mexican Lasagna

I love lasagna.  I love Mexican food.  Put them together and you have Mexican lasagna!  I was both intrigued and skeptical of such a combination.  But I was pleasantly surprised with the outcome.  A delicious blend of spicy, creamy and cheesy with tender lasagna noodles in the middle.   We ate this for 4 days straight for dinner.  It makes a lot!  I liked scooping it up with tortilla chips.  Thanks to Mel from Mel's Kitchen Cafe for the recipe! 

Mexican Lasagna

1 1/2 pounds lean ground beef
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper (I left this out)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow (I used a can of corn)

10 no-boil lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Brown beef in skillet.  Add onions and garlic.  Saute until done.  Add tomato paste, spices, tomato sauce, diced tomatoes, beans and corn.  Mix well let simmer on medium heat for about 5 minutes.  In a 9x13 pan, pour 1/2 cup sauce on bottom.  Layer 4 noodles over the sauce.  Pour a 1/2 of the sauce over the noodles then dollop half of the sour cream and cream cheese on top.  Then sprinkle with half of the cheese.  Repeat.  Cover the lasagna with foil and bake at 350 for 40 minutes.  Uncover and bake 10 minutes more until cheese is bubbly.  Let stand for about 10 minutes before serving.