Contest-Winning Tex-Mex Lasagna

tasteofhome.com

Addie Harper Calvitt

Living in Hoover, Alabama

1 pound lean ground beef (90% lean)

1 can (16 ounces) refried black beans

1 can (15 ounces) black beans, rinsed and drained

½ cup frozen corn, thawed

1 envelope taco seasoning

1 can (15 ounces) tomato sauce, divided

2-½ cups salsa

12 no-cook lasagna noodles

1-½ cups shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

1-½ cups shredded reduced-fat cheddar cheese

1 cup fat-free sour cream

1 medium ripe avocado, peeled and cubed

4 green onions, thinly sliced

Directions at tasteofhome.com

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