Mexicorn Lasagna

Name: Mexicorn Lasagna
Ingredients: 1 lb. ground beef; 17 oz. whole kernel corn, drained; 15 oz. tomato sauce; 1 c. picante sauce; 1 Tbsp. chili powder; 1 1/2 tsp. ground cumin; 16 oz. cottage cheese; 2 eggs, slightly beaten; 1/4 c. grated Parmesan; 1 tsp. oregano; 1/2 tsp. garlic salt; 12 corn tortillas; 1 c. shredded Cheddar

13 ingredients

9 steps

Ingredients

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

Directions

1

Brown meat; drain.
2

Add corn, tomato sauce, picante sauce, chili powder and cumin.
3

Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; mix well.
4

Arrange 6 tortillas on bottom and up sides of greased 9 x 13-inch baking dish.
5

Top with half of meat mixture.
6

Spoon cheese mixture over meat.
7

Arrange remaining tortillas over cheese. Top with remaining meat.
8

Bake at 375° for 30 minutes.
9

Sprinkle with Cheddar cheese.