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In a skillet brown the ground beef over medium high heat.
Drain the grease and add 2 tablespoons of taco seasoning and 1 cup water to the cooked meat. Simmer until the water is absorbed.
Add the drained corn, tomatoes and black beans. Stir until combined. Top with the broken lasagna noodles. Pour 1 cup of water over the noodles. Cover with the lid and simmer until the noodles are tender 12-16 minutes. Adding water as needed throughout that time.
When the noodles are tender top with sliced jalapeño, shredded cheddar cheese and shredded mozzarella cheese. Put the lid back on and cook for a couple more minutes until the cheese is melted.
Garnish with sour cream, pico de gallo and cilantro.
YUM!