Mexi-Corn Lasagna

Name: Mexi-Corn Lasagna
Ingredients: 1 pound ground beef; 2 cups fresh corn; 1 can (15 ounces) tomato sauce; 1 cup picante sauce; 1 tablespoon chili powder; 1-1/2 teaspoons ground cumin; 10 flour tortillas (7 inch); 2 cups 4% cottage cheese; 2 large eggs, lightly beaten; 1/4 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1/2 teaspoon garlic salt; 1 cup shredded cheddar cheese

13 ingredients

4 steps

Ingredients

1 pound ground beef
2 cups fresh corn
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
10 flour tortillas (7 inch)
2 cups 4% cottage cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 cup shredded cheddar cheese

Directions

1

In a skillet, brown ground beef. Drain Add corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2

Place half of the tortillas in the bottom and up the sides of a greased
3

. Spoon meat mixture over tortillas. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; spread over meat mixture. Top with remaining tortillas. Cover with foil.
4

Bake at 375° for 30 minutes. Sprinkle with cheese; return to the oven for 10 minutes or until cheese is melted.