### Taco Lasagna Recipe

This Taco Lasagna combines the bold flavors of tacos with the comforting layers of lasagna. Packed with ground beef or turkey, black beans, corn, and plenty of cheese, this dish is a crowd-pleaser that’s perfect for family dinners or gatherings.

#### Ingredients:
– **1 pound** ground beef or turkey
– **1 medium** onion, diced
– **2 cloves** garlic, minced
– **1 packet** taco seasoning (about 1 ounce)
– **1 can (15 ounces)** black beans, drained and rinsed
– **1 can (15 ounces)** corn, drained
– **1 can (10 ounces)** diced tomatoes with green chilies
– **9-12** lasagna noodles (depending on your dish size)
– **2 cups** shredded cheddar cheese
– **2 cups** shredded Monterey Jack cheese
– **1 cup** sour cream
– **1 cup** salsa
– **Fresh cilantro**, chopped (for garnish)
– **Olive oil** (for cooking)

#### Instructions:

**Preparing the Filling:**
1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic and cook for an additional minute, stirring frequently.
3. Add the ground beef or turkey, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if using beef.
4. Sprinkle the taco seasoning over the meat mixture. Stir well, then add the black beans, corn, and diced tomatoes. Mix and let simmer for about 5 minutes. Remove from heat and set aside.

**Preparing the Noodles:**
1. While the filling simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes.
2. Drain the noodles and rinse under cold water to stop cooking. Lay flat on a clean kitchen towel or parchment paper to prevent sticking.

**Assembling the Taco Lasagna:**
1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of salsa on the bottom of a 9×13 inch baking dish.
3. Layer 3-4 lasagna noodles over the salsa, slightly overlapping.
4. Spread half of the meat and bean mixture over the noodles, followed by a layer of sour cream. Spread evenly with a spatula.
5. Sprinkle a generous layer of shredded cheddar and Monterey Jack cheese over the sour cream.
6. Repeat the layering: Add another layer of noodles, the remaining meat mixture, another layer of sour cream, and more cheese.
7. For the final layer, place the last noodles on top, cover with the remaining salsa, and finish with a final layer of cheese.

**Baking the Taco Lasagna:**
1. Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese.
2. Bake in the preheated oven for 25 minutes.
3. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
4. Let the lasagna sit for 10-15 minutes before cutting to help the layers set.

**Serving the Taco Lasagna:**
1. Cut the lasagna into squares or rectangles.
2. Serve each piece on a plate and garnish with freshly chopped cilantro.
3. Optionally, add a dollop of sour cream or a drizzle of salsa on top of each serving.

#### Notes:
– Customize the ingredients by adding your favorite vegetables or using different types of cheese.
– This dish can be made ahead of time and stored in the refrigerator before baking. Add a few extra minutes to the baking time if baking from cold.

**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 5 minutes
**Yield:** 6-8 servings