- 1 pound lean ground beef
- 1 (1.25-ounce) package taco seasoning
- 1 (11-ounce) can yellow corn with red and green peppers, drained
- 1/2 cup water
- 1 (8-ounce) container soft onion-and-chive cream cheese
- 2 cups (8 ounces) shredded Cheddar-Monterey Jack cheese blend, divided
- 4 1/2 cups salsa
- 9 no-boil lasagna noodles
- Toppings: sour cream, chopped fresh cilantro
How to Make It
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.