mexicorn casserole
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!
prep time
45 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 pound ground hamburger
- 1 can whole kernal corn
- 1 can 15 oz. tomato sauce
- 1 cup picante sauce
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 - carton low fat cottage cheese
- 2 - eggs beaten
- 1/4 cup grated parmesan cheese
- 1 teaspoon oregano
- 1/2 stick garlic salt
- 12 - corn tortillas
- 1 cup shredded cheddar cheese
How To Make mexicorn casserole
-
Step 1Brown meat; drain, add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer stirring frequently 5 minutes.
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Step 2Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well.
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Step 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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Culture:
Mexican
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