Mexi corn lasagna

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Recipe by: vero

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground beef -cheese
17 oz Can whole kernel corn, 2 Eggs, slightly beaten
-drained 1/4 c Parmesan cheese
15 oz Can tomato sauce 1 ts Dried oregano
1 c Picante sauce 1/2 ts Garlic salt
1 tb Chili powder 12 Corn tortillas, divided
1 1/2 ts Ground cumin 1 c Shredded cheddar cheese (4
16 oz Carton low fat cottage -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