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lean ground beef taco seasoning Mexicorn water onion cream cheese shredded monterey salsa lasagna noodles toppings sour cream fresh cilantro
Viewed: 34 - Published at: 7 years agoIngredients
- 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
Method
- 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 1/2 cups 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 1/2 cups 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.
