Mexi Corn Lasagna

Mexi Corn Lasagna Recipe

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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
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

How to Make Mexi Corn Lasagna


  • 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.

Printable Recipe Card

About Mexi Corn Lasagna

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

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