All My Children Mexican Lasagna

Combine the first 7 ingredients (meat through water) and allow to simmer for 10 to 15 minutes. Stir in corn and set mixture aside.

In a separate pan, cook onion in oil on medium heat until tender. Add in the black beans and cover. Allow to simmer for 10 minutes. Mash black beans and stir in the cream of chicken soup. Let this simmer for an additional 5 minutes. Remove from heat and stir in sour cream.

Boil lasagna noodles in water for 10 minutes. Drain and rinse with cold water.

Grease a 9×13 glass pan and add enough of the meat mixture to coat the bottom of the pan. Add one layer of 3 noodles and spoon on 1/3 of black bean mixture. Sprinkle some of the cheese on top. Repeat layers until you have nothing but 1 cup of cheese and the meat mixture remaining. Pour meat mixture over and sprinkle with cheese. Cover lasagna with foil and cook at 350F for 35 minutes. Uncover and cook for 10 more minutes.

Remove from the oven and allow to sit for 10 minutes before serving.