Preheat oven to 400 degrees and take the cream cheese out to soften. Spray the bottom of a 9×13 pan with cooking spray. Chop the onion and garlic (if not using minced),

Brown the ground beef together with the onion and garlic in a large skillet over medium-high heat, breaking it up as you go. Drain the ground beef.

While the beef is browning, drain the beans and corn. Chop the softened cream cheese into chunks.

Turn the heat under the pan to medium. Add taco seasoning mix, salsa, beans, corn, and cream cheese to the skillet with the browned ground beef.

Stir the beef mixture until the cream cheese is melted and incorporated.

Move the ground beef mixture to your prepared casserole dish, spreading it out evenly. Top the beef with 1.5 cups shredded cheese, then arrange frozen potato circles in a single layer on top.

Bake uncovered at 400 degrees for 20 minutes, then increase heat to 425 degrees. Sprinkle the casserole with the remaining ½ cup of cheese, and toss the rest of the bag of potato circles onto a separate rimmed sheet pan.

Move both the casserole and the sheet pan back into the oven and cook at 425 degrees for another 18-20 minutes, or until cheese is browned and potatoes are crispy. (Flip over the potato circles on the baking sheet after 10 minutes, then return them to the oven to brown the other side.)

Serve your taco casserole with sour cream and the rest of the bag of crispy potato circles, along with any other taco toppings of choice.