Mexi corn lasagna

6 servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
17 ounces Can whole kernel corn, drained
15 ounces Can tomato sauce
1 cup Picante sauce
1 tablespoon Chili powder
1½ teaspoon Ground cumin
16 ounces Carton low fat cottage cheese
2 Eggs, slightly beaten
¼ cup Parmesan cheese
1 teaspoon Dried oregano
½ teaspoon Garlic salt
12 Corn tortillas, divided
1 cup Shredded cheddar cheese (4 oz)

Directions

Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with ½ the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving.

Origin: FOODday, newspaper insert Shared by: Sharon Stevens

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