Heat a large non-stick regular or cast-iron skillet (at least 12 inches wide) over medium heat (5-6 on the knob).
Add the ground meat to the hot pan. Stir the meat with a wooden spoon to break the
meat up into smaller pieces. Continue to cook until cooked through, about 5 minutes.
Add the diced tomatoes, broth, beans, corn, and spices; stir to mix it all together and bring to a simmer.
Using your hands, break the lasagna noodles into 1 ½- to 2-inch pieces and add to the skillet. Stir with spoon to mix noodles in, making sure as many of the noodles are under the liquid as possible.
Simmer on low heat (2-3 on the knob), stirring every 2-3 minutes, until the noodles
are just tender, and the sauce is a bit thicker. This step will take about 20 minutes. Add water as needed if the noodles have absorbed all the liquid before they're cooked.(Test this step and adjust recipe if needed to increase liquid.)
Turn off the heat. Sprinkle the top of the skillet with cheese and let it melt. Serve while warm.