Ingredients:

1 pound lean ground beef
1 (12-ounce) jar salsa
1 cup frozen whole kernel corn niblets
3/4 cup mayonnaise
1 Tablespoon chili powder
2 cups crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 tomato, sliced

Instructions:

Preheat oven to 350 degrees F.

In a skillet over medium high heat, brown ground beef until completely cooked through. Drain well. Return to skillet and add salsa, corn, mayonnaise and chili powder being sure to stir all ingredients together well.

Spray a small baking dish with a non-stick spray lightly. Place half of the meat in the bottom of the dish. Cover with half of the crushed tortilla chips. Sprinkle half the cheese over the stop. Repeat layers again.

Bake 15 to 20 minutes or until completely heated. Top with tomatoes and serve.

Ingredients:

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package shredded sharp cheddar cheese
1/2 cup grated Parmesan Cheese
1/2 cup Miracle Whip Dressing
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 cup chopped pecans

Instructions:

With an electric mixer beat all the cheeses together on medium speed until smooth. Fold in onions and pepper. Cover bowl and place in the refrigerator at least 4 hours or overnight. Once chilled form cheese mixture into a ball. Roll in pecans.