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Mexi Corn Lasagna
Yields: 6 serving(s)
Ingredients
- 1 pound(s) ground beef
- 17 ounce(s) can whole kernel corn, drained
- 15 ounce(s) can tomato sauce
- 1 cup(s) picante sauce
- 1 tablespoon(s) chili powder
- 1 1/2 teaspoon(s) ground cumin
- 16 ounce(s) carton low fat cottage cheese
- 2 eggs, slightly beaten
- 1/4 cup(s) parmesan cheese
- 1 teaspoon(s) dried oregano
- 1/2 teaspoon(s) garlic salt
- 12 corn tortillas, divided
- 1 cup(s) 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 13×9x2 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.
- Origin: foodday, newspaper insert shared by: sharon stevens.
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