|2||pounds lean ground beef|
|1||large onion, chopped|
|1||large green bell pepper, chopped|
|2||packages (1 1/4 oz. each) taco seasoning mix|
|1||package (16 oz.) frozen whole kernel corn|
|1||jar (24 oz.) chunky salsa, divided|
|1||package (8 oz.) shredded sharp Cheddar cheese, divided|
PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food; set aside.
BROWN ground beef, onion and pepper in a large skillet, over medium-high heat; drain. Stir in taco seasoning mix and water. Stir in corn; bring to a boil. Reduce heat and simmer 10 minutes. Spoon half of mixture in bottom of foil-lined pan. Top with 1 cup salsa and 1 cup cheese. Top with remaining meat mixture and salsa.
BAKE 30 to 35 minutes or until bubbly. Sprinkle with remaining cheese; let stand 5 minutes. Serve with tortilla chips, if desired./span