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(8 ounce) container soft chive & onion cream cheese
3cups shredded monterey jack and cheddar cheese blend, divided
4 1⁄2cups salsa
9no-boil lasagna noodles
chopped fresh cilantro
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.