1 lb. ground chuck
1 c. chopped onion
1 (1.25 oz.) pkg. taco seasoning mix
1 (16 oz.) jar salsa
1 (10 oz.) can Mexicorn, drained
1/4 c. mayonnaise
1/3 c. sour cream
2 c. crushed tortilla chips, divided
2 c. shredded Southwestern Blend cheese (Pepperjack, Cheddar, Monterey Jack)

Preheat oven to 350°F. Combine ground chuck and onions in large skillet. Cook until meat is browned. Drain excess grease. Add the taco seasoning, salsa, Mexicorn, mayonnaise, and sour cream. Mix well and remove from heat. In a casserole dish (about 2 quart size), layer half of the meat mixture, chips and cheese. Repeat layers.

Bake for about 20 minutes or until bubbly.