mexicorn casserole
(1 rating)
A wonderful friend from California gave me this recipe when I got married and wasn't very experienced with cooking. This made me feel like I could actually learn to cook. Thanks Brenda!
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(1 rating)
yield
6 serving(s)
prep time
45 Min
cook time
30 Min
Ingredients For mexicorn casserole
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1 lbground hamburger
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1 canwhole kernal corn
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1 can15 oz. tomato sauce
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1 cpicante sauce
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1 Tbspchili powder
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1 Tbspcumin
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1carton low fat cottage cheese
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2eggs beaten
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1/4 cgrated parmesan cheese
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1 tsporegano
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1/2 stickgarlic salt
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12corn tortillas
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1 cshredded cheddar cheese
How To Make mexicorn casserole
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1Brown meat; drain, add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer stirring frequently 5 minutes.
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2Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well.
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3Arrange 6 tortillas on bottom and up sides of 13x9 pan overlapping as necessary. Top half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375* about 30 minutes. Remove and sprinkle with cheese. Let stand 10 minutes until cheese melts. Serve with additional picante sauce.
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