Mexi Corn Lasagnacheese/eggs, mexican, pasta 1 lb ground beef 17 oz can whole kernel corn, drained 15 oz can tomato sauce 1 cup picante sauce 1 tablespoon chili powder 1 1/2 teaspoon ground cumin 16 oz carton low fat cottage cheese 2 eggs, slightly beaten 1/4 cup parmesan cheese 1 teaspoon dried oregano 1/2 teaspoon garlic salt 12 corn tortillas, divided 1 cup shredded cheddar cheese (4 oz) 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 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 |
