Mex-corn lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | can | 17oz whole kernel corn |
| 1 | can | 15oz tomato sauce |
| 1 | cup | Pace picante sauce |
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Cumin |
| 1 | 16oz low fat cottage cheese | |
| 2 | Slightly beaten eggs | |
| ¼ | cup | Grated parmesan cheese |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Garlic salt] |
| 12 | Corn tortillas | |
| 1 | cup | Shredded cheese |
Directions
Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer stirring frequently 5 min. combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well.
Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture Bake in preheated oven at 375 degrees about 30 min or until hot and bubbly. Remove from oven sprinkle with cheddar cheese. Let stand 10 min before serving with additional picante sauce.
(Source The Houston Chronicle)
Posted on FIDO HOME-COOKING 1-24-94 by Wanda Evans Reposted on FIDO COOKING by Nancy Coleman
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