Mexi-Corn Lasagna

Name: Mexi-Corn Lasagna
Ingredients: 1 lb. ground beef, browned and drained; 1 (17 oz.) can whole kernel corn, drained; 1 (15 oz.) can tomato sauce; 1 c. picante sauce; 1 Tbsp. chili powder; 1 1/2 tsp. ground cumin; 1 (16 oz.) carton low-fat cottage cheese; 2 eggs, slightly beaten; 1/4 c. grated Parmesan cheese; 1 tsp. oregano; 1/2 tsp. garlic salt; 12 corn tortillas; 1 c. (4 oz.) shredded Cheddar cheese

13 ingredients

5 steps

Ingredients

1 lb. ground beef, browned and drained
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can tomato sauce
1 c. picante sauce
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 (16 oz.) carton low-fat cottage cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. oregano
1/2 tsp. garlic salt
12 corn tortillas
1 c. (4 oz.) shredded Cheddar cheese

Directions

1

Combine first 6 ingredients in a large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt.
2

Mix well.
3

Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat.
4

Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375° oven about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese.
5

Let stand 10 minutes before serving with additional picante sauce. Serves 8.