Mexican Lasagna

Mexican Lasagna 32 oz Salsa 2 Envelopes Taco Seasoning or 8 Tablespoons, Divided 8 oz Cream Cheese Softened 1 Cup Sour Cream 14 oz Can Refried Beans 16 oz Traditional Lasagna Noodles uncooked 2 lb Ground Beef Browned and Drained 1 Cup Water 14 oz Can Mexicorn 2 Small Cans Olive Slices Drained 3 Green Onions Sliced 2 Cups Shredded Mozzarella 2 Cups Shredded Cheddar Mix 1 Tablespoon of Taco Seasoning mix with cream cheese, sour cream and beans. Set aside. Brown ground beef in a skillet and prepare taco meat with remaining taco seasoning and water. Set aside. Spoon just enough salsa on the bottom of your crock pot to keep the noodles from sticking. Cover the bottom of the crock with uncooked (regular) lasagna noodles. Break Noodles to fit if needed. {LAYER STEPS} Spread 1/3 of the bean mixture over the noodles and top with 1/3 of beef, 1/3 of corn and 1/4 of olives. Mix cheeses together in a bowl and top lasagna layer with 1 Cup of Cheese. Top with 1/4 of salsa and place noodles on top. {LAYER STEPS} Repeat layer steps two more times, ending with noodles and then pour remaining salsa on top of noodles. (RESERVE remaining cheese, remaining olives and green onions until the end). Place the lid on the crock and cook for 3 1/2 to 4 hours on high. minutes before serving, cover with remaining cheese, olives and green onions