While making several different kinds of lasagne to stock my freezer I got to wondering what would happen if I made one with a Mexican twist. I thought about using tortillas instead of noodles but was afraid they would not do well in the freezer so I kept the regular lasagne noodles and just changed out the rest of the ingredients. Hubby really liked this and a friend has made it for her family and she said it was a hit. I made several of these in foil loaf pans and also made a tiny one to bake off and taste. My freezer is stocked well with many lasagne varieties now.
Cooked lasagne noodles
1 can drained whole kernel corn
1 can drained and rinsed black beans
2 jars of your favorite salsa
1 pound taco meat (ground beef cooked with a packet of taco seasoning according to packet directions)
1 large package shredded cheddar
1 large package shredded colby jack cheese (you can use the spicey variety if that is what you like)
Cook the taco meat and set aside.
I made myself a little assembly line and that was helpful. Assemble in layers: salsa, lasagne noodle, meat, corn, black beans, both cheeses, salsa and then repeat. Use the amount that looks right to you in each layer. End with a noodle, salsa and then cheese on top. I love black olives but hubby doesn’t, if I were making this for just me I would add those as well, You could add jalepenos if you like those, really I think any Mexican ingredient would work. I served it with a side of sour cream.
Bake at 350 until warmed through and bubbly. I froze mine before baking.