Ingredients

Meat Filling

• 1 Lb Ground Beef
• 1 Packet Taco Seasoning
• 1/3 Cup Water
• 1 Can (11 Oz) Mexican Corn
• 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
• 1 Can (4 Oz) Green Chilis – Chopped
• 1 Can (2.5 Oz) Black Olives – Sliced
• 1 Tsp Red Pepper Flakes
• 1 Cup Sour Cream
• 4 Cups Cheese – Shredded Mexican Cheese

Sauce

• 1 Can (10 Oz) Red Enchilada Sauce or 10 Oz Taco Bell Fire Sauce

Noodles

• 1 Lb Dry Lasagna Noodles

Toppings (Optional)

• Lettuce
• Cilantro
• Crema

Directions

Meat Filling

1. Cook the taco meat in accordance to the directions on the taco seasoning packet.
2. Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)

Assembly

1. In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
2. Place a layer or lasagna noodles lengthways, about 4 noodles.
3. Spoon half of your meat filling on top of the noodles and spread it out evenly.
4. Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
5. Repeat steps 2 thru 4 for another layer.
6. Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
7. Top with the remaining 2 Cups of shredded cheese.

Cooking

1. Pre-heat your oven to 400 degrees.
2. Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
3. Let the lasagna rest for at least 15 minutes before cutting and serving.
4. Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!