Mexi-corn lasagna *

Yield: 8 servings

Measure 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 \N Eggs; slight beaten
¼ cup Parmesan cheese; grated
1 teaspoon Oregano
½ teaspoon Garlic powder
12 \N Corn tortillas
1 cup Cheddar cheese; shredded


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.)

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