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
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.
Add cream cheese, stirring until melted.
Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.
Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
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.
Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.
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.
Let stand 5 minutes.
Serve with desired toppings.
Note: For testing purposes only, we used Skinner Oven Ready Lasagne and Old El Paso Thick 'n Chunky salsa.
