BASE:

2/3 c. water
1 tsp. instant minced onion
1 1/2 c. Monterey Jack mashed potato flakes
1/3 c. milk
2 eggs, beaten
1/2 c. dairy sour cream
12 oz. can Mexicorn whole corn, drained
1/4 tsp. chili powder
1/4 tsp. cumin

FILLING:

1 lb. ground beef
3/4 c. salsa
1 1/2 c. chopped lettuce
1 c. diced tomatoes
3/4 c. shredded cheddar cheese
Sliced ripe olives (opt.)

Heat oven to 375 degrees. Grease 9" square pan. Heat water and onion to a rolling boil; remove from heat. Stir in flakes, milk, eggs and 1/2 cup sour cream; mix well. Stir in corn and seasonings; blend well. Spoon into corn and seasonings; blend well. Spoon into prepared pan; press evenly in bottom and sides of pan. Set aside.

Brown ground beef; drain. Add salsa; blend well. Spoon over potato base. Bake at 375 degrees for 35 to 40 minutes. Then layer lettuce, meat mixture. Let stand 10 minutes. Cut into 9 (3") squares. Garnish with sour cream. 4 to 5 servings.