Mexican Lasagna

             MEXICAN LASAGNA
             submitted by Natalia

1. 2 cans Mexican tomato sauce (8 oz. cans)
2. Ground Turkey
3. 2 cans corn, drained (15.25 oz. cans)
4. 10 oz. can diced tomatoes with green chilies, drained
5. 2 t. ground cumin
6. 1 t. chili powder
7. 2 t. taco seasoning
8. 2 t. garlic powder
9. 1 t. salt
10. 16 oz. container sour cream
11. 8 oz. package cream cheese, softened
12. 6 lasagna noodles (uncooked if oven-ready, otherwise cook them first)
13. 16 oz. Mexican cheese, shredded
14. In a large dutch oven, cook your diced chicken over medium-high heat. Season with salt and pepper. Once cooked, add tomato sauce, corn, black beans, tomatoes, bell pepper, onion, cilantro, garlic, jalapeño, cumin, chili powder, and salt. Simmer for 10 minutes.
15. Meanwhile, use a hand mixer to combine cream cheese and sour cream.
16. Preheat oven to 350 degrees and spray a 9x13 inch pan.
17. Spoon a third of the sauce into the dish and top with 3 lasagna noodles.
18. Spread half of the sour cream mixture over the noodles and top with another third of the sauce.
19. Sprinkle evenly with half of the shredded cheese.
20. Top with remaining lasagna noodles, sour cream, sauce, and shredded cheeses.
21. Bake for 35-40 minutes, or until hot and bubbly. Let stand 10 minutes.
22. Serve with salsa, chips, and guacamole. Enjoy!