Taco casserole

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	cup water
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