Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 pound ground beef; 1 (16-ounce) can whole kernel corn, drained; 1 (15-ounce) can tomato sauce; 1 cup picante sauce; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 (24-ounce) container low-fat small-curd cottage cheese; 2 large eggs; 1/4 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1/2 teaspoon garlic salt; 12 (5-inch) corn tortillas; 1 cup (4 ounces) shredded Cheddar cheese

13 ingredients

4 steps

Ingredients

1 pound ground beef
1 (16-ounce) can whole kernel corn, drained
1 (15-ounce) can tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 (24-ounce) container low-fat small-curd cottage cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
12 (5-inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese

Directions

1

Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, and set aside.
2

Stir together cottage cheese and next 4 ingredients.
3

Arrange 6 tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.
4

Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minutes before serving.