Mexicorn Lasagne

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

13 ingredients

6 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. Pace picante sauce
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 (16 oz.) carton cottage cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. oregano leaves, crushed
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.
2

Combine cottage cheese, eggs, Parmesan, oregano and garlic salt.
3

Mix well.
4

Arrange 6 tortillas on bottom and sides of a lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half meat mixture. Bake in preheated 375° oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with Cheddar cheese.
5

Let stand 10 minutes.
6

Serves 8.