Mexi-corn lasagna *
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 17 | ounces | Whole kernel corn; drain |
| 15 | ounces | Tomato sauce |
| 1 | cup | Picante sauce |
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Cumin |
| 16 | ounces | Cottage cheese sm curd |
| 2 | Eggs; slight beaten | |
| ¼ | cup | Parmesan cheese; grated |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Garlic powder |
| 12 | Corn tortillas | |
| 1 | cup | Cheddar cheese; shredded |
Directions
PATTI - VDRJ67A
Preheat oven to 375~. Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently for 5 minutes.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 9x13" pan, overlapping as needed. Top with half of the meat mixture. Spoon cheese mixture over the meat. Arrange remaining tortillas over the cheese, overlapping as needed. Top with the remaining meat mixture. Bake in preheated oven at 375~ about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with the cheddar cheese. Let stand 10 minutes before serving (with additional picante sauce if desired.)