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