Mexi Corn Lasagna

Mexi Corn Lasagna

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linda mcdougal



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  • 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
  • 2
    eggs, slightly beaten
  • 1/4 c
    parmesan cheese
  • 1 tsp
    dried oregano
  • 1/2 tsp
    garlic salt
  • 12
    corn tortillas, divided
  • 1 c
    cheddar cheese, shredded

How to Make Mexi Corn Lasagna


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

Printable Recipe Card

About Mexi Corn Lasagna

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

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