mexi corn lasagna

Name: Mexi Corn Lasagna
Cuisine: Mexican
Ingredients: 1 pound(s) ground beef; 17 ounce(s) can whole kernel corn, drained; 15 ounce(s) can tomato sauce; 1 cup(s) picante sauce; 1 tablespoon(s) chili powder; 1 1/2 teaspoon(s) ground cumin; 16 ounce(s) low fat cottage cheese; 2 - eggs, slightly beaten; 1/4 cup(s) parmesan cheese; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) garlic salt; 12 - corn tortillas, divided; 1 cup(s) cheddar cheese, shredded

(1 RATING)

20 Pinches

linda mcdougal

cordova, TN

Updated on Dec 29, 2009

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Ingredients

1 pound ground beef
17 ounces can whole kernel corn, drained
15 ounces can tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
16 ounces 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 cheddar cheese, shredded

How To Make mexi corn lasagna

Step 1

Preheat oven to 375.

Step 2

Brown meat, drain.
Step 3

Add corn, tomato sauce, picante sauce, chili powder and cumin.
Step 4

Simmer, stirring frequently, 5 minutes.
Step 5

Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt.
Step 6

Mix well.
Step 7

Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary.
Step 8

Top with 1/2 the meat mixture.
Step 9

Spoon cheese mixture over meat.
Step 10

Arrange remaining 6 tortillas over cheese.
Step 11

Top with remaining meat mixture.
Step 12

Bake in preheated oven about 30 minutes.
Step 13

Remove from oven, top with cheddar cheese.
Step 14

Let stand 10 minutes before serving.
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