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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe is easy to assemble and bake and tastes good too! Ingredients:
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 |
sour cream |
chopped fresh cilantro |
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.
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.
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