Mexi Corn Lasagna

Mexi Corn Lasagna Recipe

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linda mcdougal


★★★★★ 1 vote


1 lb
ground beef
17 oz
can whole kernel corn, drained
15 oz
can tomato sauce
1 c
picante sauce
1 Tbsp
chili powder
1 1/2 tsp
ground cumin
16 oz
low fat cottage cheese
eggs, slightly beaten
1/4 c
parmesan cheese
1 tsp
dried oregano
1/2 tsp
garlic salt
corn tortillas, divided
1 c
cheddar cheese, shredded


1Preheat oven to 375.
2Brown meat, drain.
3Add corn, tomato sauce, picante sauce, chili powder and cumin.
4Simmer, stirring frequently, 5 minutes.
5Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt.
6Mix well.
7Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary.
8Top with 1/2 the meat mixture.
9Spoon cheese mixture over meat.
10Arrange remaining 6 tortillas over cheese.
11Top with remaining meat mixture.
12Bake in preheated oven about 30 minutes.
13Remove from oven, top with cheddar cheese.
14Let stand 10 minutes before serving.

About Mexi Corn Lasagna

Course/Dish: Pasta
Regional Style: Mexican
Other Tag: Quick & Easy