2 lb. lean ground beef
1 medium white or yellow onion, chopped
1 c. water
1 ½ (1.25 oz.) packets reduced-sodium dry taco seasoning mix
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes with green chiles
8 oz. reduced-fat cream cheese
1 c. chunky salsa
16 oz. dry medium shell pasta
3/4 c. 2% cheddar cheese, shredded, divided
Cook noodles according to package directions; set aside.
Preheat oven to 350 F.
Grease a large casserole dish; set aside.
In a large skillet, cook ground beef and onion until meat is brown; drain fat.
Stir water and taco seasoning into ground beef mixture, then cover.
Bring to boil; reduce heat. Simmer for one minute; stir.
Add corn, tomatoes, salsa, and cream cheese.
Cook over medium heat, stirring frequently until cream cheese melts and mixture is heated through.
Add noodles and 2 cups shredded cheddar cheese; stir to combine.
Pour noodle mixture into prepared casserole dish.
Sprinkle with remaining 1-2 cups cheese.
Bake for 10-15 minutes, or until hot and bubbly.