Begin by dicing your peppers and onion and mince your garlic

In a large saute pan heat 1 tablespoon of oil and saute your garlic until it gets fragrant

Add your peppers and onions to the pan and saute until cooked. Just before the peppers and onions are finished add in the corn and heat just through. Remove from the pan and set aside.

In the same pan add your additional tablespoon of olive oil and cook your ground beef. Add in the taco seasoning while it cooks.

When the ground beef is finished remove from the pan and set aside.

Next, make the cheese sauce. In a small saucepan over medium heat melt the butter and add in your tablespoon of flour

Slowly add in your milk ¼ cup at a time, stirring with a whisk. Bring to a simmer and the mixture should thicken.

Reduce heat to low, stir in cheese until it melts and remove from heat

In the greased baking dish spread a thin layer of your salsa

Line the bottom of the dish with 6 of the corn tortillas

Spread roughly half of the ground beef mixture over the tortillas, next add the peppers, onions and corn mixture followed by a layer of salsa and a layer of the cheese sauce

Repeat for a second layer, but be sure to reserve a bit of salsa for the top

Finish the lasagna by layering the last 6 tortilla shells on top and covering with the remaining salsa and cheese

Cover the lasagna with foil and bake 30-40 minutes or until bubbly

Remove the foil and bake an additional 10 minutes or until the cheese melts and is slightly browned

Serve hot with extra salsa, sour cream and scallions!