Cooking Instructions

• Preheat oven to 400°. Lightly grease a 13" x 9" baking dish with oil.
• In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
• Add beef; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
• Add chili powder, flour, and cumin to skillet and cook, stirring, until meat is coated and fragrant, about 1 minute. Add beans, salsa, and ¼ c. water. Cook, scraping browned bits from bottom of skillet, until beans and salsa are combined and warmed through, 2 to 3 minutes. Remove from heat.
• Spread a small amount of beef mixture on bottom of prepared dish. Top with 2 tortillas. Sprinkle with one-quarter of cheddar and one-quarter of pepper Jack. Top with half of creamed corn and half of remaining beef mixture. Top with 2 tortillas, one-quarter of cheddar and one-quarter of pepper Jack, then remaining creamed corn and beef mixture. Finish with remaining 2 tortillas, cheddar, and pepper Jack.
• Bake lasagna until cheeses have melted and filling is bubbling, about 30 minutes. Remove from the oven and let stand about 10 minutes.
• Drizzle with sour cream. Top with onions, tomatoes, and cilantro.