Tex-Mex Lasagna

• 1 lb lean ground beef
• 1 (16 ounce) can refried black beans
• 1 cup black beans, rinsed and rained
• 1/2 cup frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 1 (1 ounce) envelope taco seasoning
• 1 (15 ounce) can tomato sauce, divided
• 2 1/2 cups salsa
• 12 no-boil lasagna noodles
• 1 1/2 cups shredded reduced-fat Mexican cheese blend
• 1 1/2 cups shredded reduced-fat cheddar cheese
• 1 cup nonfat sour cream
• 1 medium ripe avocado, peeled and cubed
• 4 green onions, thinly sliced

1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
3. Combine salsa and remaining tomato sauce.
4. Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
5. Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.

lean ground beef, black beans, black beans, frozen corn, pepper, taco, tomato sauce, salsa, lasagna noodles, cheddar cheese, nonfat sour cream, avocado, green onions

Taken from www.food.com/recipe/tex-mex-lasagna-205839 (may not work)