Mexican Lasagna

1
In a large skillet, heat the oil and add the onion and garlic. Stir for 30 seconds, then add the minced meat and stir until it changes color. Add peppers, and stir until the meat is light brown.
2
Add black beans, corn and tomatoes and stir for another 2 minutes. Then, add 2 cups of tomato juice and season with taco spices, paprika and salt. Leave to simmer until it starts to boil.
3
In a deep baking dish, add 2 tbsp of tomato juice and spread well. Layer lasagna sheets and add half of the minced meat, spreading to create an even layer on top. Then, top with 3 tbsp of sour cream and ½ cup Mexican cheese. Create a second layer, then top with a final layer of lasagna sheets. Pour the remaining tomato juice on top and cover with the remaining cheese.
4
Heat the oven to 180 degrees, and cover the baking dish with foil. Bake for 45-50 minutes. Then, remove the foil and leave until top is golden. Serve hot.

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