Taco Lasagna

We tried a new recipe Sunday and I'll admit, it was good, but it is probably not going to be one of my favorites.  My girls, however, absolutely loved it.  And it made the house smell quite wonderful while it baked in the oven.

Taco Lasagna

1 lb. lean ground beef           

1 15oz. can tomato sauce

1 15oz. can diced tomatoes

1 15oz. can whole kernel corn, drained

1 can black beans, rinsed and drained

1 sm. can sliced olives

1 envelope taco seasoning

1 small onion, diced

1 box lasagna noodles. cooked and drained

2 cups Monterey Jack or cheddar cheese

In a large pan brown ground beef and onions, remove fat.  Add tomato sauce, tomatoes, corn, beans and taco seasoning.  Stir well and simmer on low heat for 20 minutes.

Meanwhile oil a 9" X 13" baking dish.  Line the bottom of the pan with a layer lasagna noodles.  Place a layer of the meat mixture over the noodles, sprinkle with cheese.  

Repeat until two more times.  Add a final layer with the remaining noodles and meat mixture.  

Cover with remaining cheese and the sliced olives.  

Cover with foil and bake in the oven for one hour at 400°.  Remove and allow to sit 15 minutes before serving.  Serve with sour cream and guacamole, if desired.

This recipe is pretty simple and it makes a lot of lasagna.  It also reheats nicely and would freeze well too.  To be honest I think I'd enjoy this one more if I used corn tortillas instead of pasta, but that is me.  Of course, then it wouldn't be a lasagna now, would it?