Tex-Mex Lasanga

I love Mexican casserole dishes...My husband hates them, which is weird since he loves Mexican food. I keep making soggy layered tortilla dinners, hoping I'll find one he'll like. I finally found a recipe that he loved! It ditches the tortillas and uses lasagna noodles for the layers. We were out of sour cream, but had avocados so we mashed them up, called them guacamole and slathered it on top as "garnish." Dice up some jalapenos and sprinkle them in or use spicy salsa to jazz it up. As you can see from the picture, we were too excited to let it cool for 10-15 minutes and it kind of fell apart....

1 pound ground beef
1 cup jarred salsa
1 1/2 tsp ground cumin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can tomato sauce
1 package lasagna noodles
1 cup corn (canned or frozen, heck even fresh)
1 can black beans, drained and rinsed
1 tbsp chopped cilantro
2 cups shredded Mexican cheese
salt & pepper to taste
1/4 green onions, chopped
Cooking spray

1. Preheat your oven to 450 degrees.
2. Bring a large pot of water to a boil and add the lasagna noodles, cook until al dente.
3. While the noodles boil, brown the beef in a pan and drain off excess fat. Set beef aside.
4. Combine salsa, tomatoes, tomato sauce, cumin, salt & pepper.
5. In another bowl combine corn, beans and cilantro.
6. Spray a lasagna pan with cooking spray and spread 1/2 sauce on the bottom of pan.
7. Layer noodles, beef, beans and cheese. Cover with a scoop of sauce.
8. Repeat until noodles are gone, finishing the top layer with the remaining sauce and cheese.
9. Bake uncovered for 30 minutes. Let cool 15 minutes (ahem see above pic if you don't)
10. Sprinkle onions green onions and serve with a bit of guacamole or sour cream (or both...)