Mexican Corn Lasagna Recipe
Ingredients:
- 1 lb Ground beef
- 17 oz Can whole kernel corn drained
- 15 oz Can tomato sauce
- 1 c Picante sauce
- 1 tb Chili powder
- 1 1/2 ts Ground cumin
- 16 oz Carton low fat cottage cheese
- 2 Eggs, slightly beaten
- 1/4 c Parmesan cheese
- 1 ts Dried oregano
- 1/2 ts Garlic salt
- 12 Corn tortillas, divided
- 1 c 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 1/2 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.