Ingredients

Instructions

  1. Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet.
  2. Stir in taco seasoning, corn, and 1/2 cup water.
  3. Cook, uncovered, stirring occasionally, 5 minutes or until thickened.
  4. Add cream cheese, stirring until melted.
  5. Remove from heat, and stir in 1 1/2 cups Cheddar-Monterey Jack cheese.
  6. Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
  7. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa.
  8. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa.
  9. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely.
  10. Sprinkle evenly with remaining 1 1/2 cups Cheddar-Monterey Jack cheese.
  11. Bake, covered, at 375° for 30 minutes.
  12. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned.
  13. Let stand 5 minutes.
  14. Serve with desired toppings.