Mexican Lasagna

At some point, while browsing through my cooking magazines, I stumbled across a recipe for Mexican lasagna. It looked delicious. Unfortunately I cant find it. You'd think, since I only have like 6 magazines, it'd be easy, but I still seem to keep missing it. I feel like I am going crazy...getting married while in nursing school has that effect.

I searched my favorite recipe website, and discovered this recipe and then I subbed a lot. I changed based on my taste and what I had in the pantry. The largest single change, was that I added meat. We don't really do meatless meals.

It was incredibly delicious. Its a very filling meal. Unfortunately it wasn't very pretty looking, so I didn't take any pictures. I prefer taste over looks if I have to choose anyway. The modified recipe is below. I made a lot of changes/substitutions. The original recipe was almost more of a reference given all the changes. I'll definitely be making this again.




Ingredients
1 (15 oz) can Corn
1 (15 oz) can black beans
1 (10 1/2 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can tomato sauce (i used mushroom pasta sauce)
1/2C Salsa
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sugar
1 large egg
16 ounces regular sour cream
2 cups shredded Mexican blend cheese, divided use ( i used 1/2 mexican, 1/2 cheddar)
Lasagna Noodles (the special ones that you don't need to pre-cook)
1 lb ground beef (1/2lb ground beef + 1 small can slice mushrooms + diced onions).

Directions

1. Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside.
2. Pour the corn and black beans into a colander, and rinse with warm tap water; Set aside to drain.
3. In a small bowl, stir together the tomatoes with their juice, the tomato sauce, salsa, chili powder, cumin, garlic powder and sugar; Spoon about half of the sauce into the bottom of the dish; Cover the sauce with the lasagna noodles.
4. Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 1 cup of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the noodles and spread it out with the back of a spoon; Scatter half of the corn and black beans over the sour cream mixture.
5. Place more noodles evenly over the corn and black bean layer; Top with the remaining sour cream mixture, and the remaining black beans and corn; Place another layer of noodles over the dish; Pour the remaining tomato sauce mixture over t and spread it evenly with the back of a spoon to moisten all of the noodles.
6. Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly.
7. After baking lasagna scatter the remaining cup of Mexican cheese evenly over the dish.
8. Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes.
9. Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve.

Notes: 
Original recipe used actual tortilla, instead of noodles, and did not include meat. The original recipe also added black olives and green onions.