Ingredients: |
Ingredients: 1 pound lean ground beef (or chicken)
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
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Directions: |
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 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. |
This recipe for Fiesta Taco Lasagna is from