Taco Fiesta Lasagna Name: Jennifer Miller Base: Keesler AFB Recipe: Ingredients 1 lb lean ground beef 1 (1 1/4 ounce) packages taco seasoning 1 (11 ounce) cans mexicorn, yellow corn with red and green peppers, drained 1/2 cup water 1 (8 ounce) containers 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 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 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.