Fiesta Taco Lasagna

• 1 lb lean ground beef
• 1 (1 1/4 ounce) package taco seasoning
• 1 (11 ounce) can mexicorn, yellow corn with red and green peppers, drained
• 1/2 cup water
• 1 (8 ounce) container soft chive & onion cream cheese
• 3 cups shredded monterey jack and cheddar cheese blend, divided
• 4 1/2 cups salsa
• 9 no-boil lasagna noodles
• Toppings
• sour cream
• chopped fresh cilantro

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 375u0b0 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.

lean ground beef, taco seasoning, mexicorn, water, onion cream cheese, shredded monterey, salsa, lasagna noodles, toppings, sour cream, fresh cilantro

Taken from www.food.com/recipe/fiesta-taco-lasagna-224958 (may not work)