Fiesta Taco Lasagna

Ingredients

• 8 ounce onion-and-chive cream cheese soft
• 11 ounce regular corn yellow with red and green peppers, drained canned
• 9 servings toppings: cream fresh sour chopped
• 1 pound ground beef lean
• 8 ounces cheddar-monterey jack cheese blend shredded divided
• 9  no-boil lasagna noodles 
• 4.5 cups salsa 
• 1.3 ounce taco seasoning 
• 0.5 cup water 

Equipment

• frying pan
• oven
• baking pan

Directions

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. Stir in taco seasoning, corn, and 1/2 cup water. Cook, uncovered, stirring occasionally, 5 minutes or until thickened.
2. Add cream cheese, stirring until melted.
3. Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.
4. Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
5. 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. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely.
6. Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.
7. Bake, covered, at 375 for 30 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned.
8. Let stand 5 minutes.
9. Serve with desired toppings.
10. Note: For testing purposes only, we used Skinner Oven Ready Lasagne and Old El Paso Thick 'n Chunky salsa.