In a large skillet over medium-high heat, add one pound of ground beef. Brown the meat for about 5–7 minutes, stirring occasionally until no longer pink. Drain any excess fat and mix in the taco seasoning and 1/4 cup of water, letting it simmer for 2–3 minutes until slightly thickened.

Preheat your oven to 375°F (190°C). Spread a thin layer of salsa (about one cup) in a 9x13 baking dish. Lay down four lasagna noodles horizontally over the salsa.

Take half of the seasoned meat mixture and distribute it over the noodles. Add half of the black beans and corn, followed by dollops of half the sour cream and 1/2 cup of cheese.

Repeat the layering with four more noodles, the remaining meat mixture, beans, and corn. Spoon the remaining sour cream over the top and sprinkle the remaining cheese.

Bake the lasagna for about 25 minutes until the cheese is bubbly and golden. The aroma will build anticipation!

Remove from the oven and allow it to rest for 5–10 minutes to help the layers set before serving.