Mex-Corn Lasagna

Yield: 6 servings

Ingredients

• 1 pound ground beef
• 1 (17 ounce) can whole kernel corn
• 1 (15 ounce) can tomato sauce
• 1 cup Pace picante sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 (16 ounce) low fat cottage cheese
• 2 slightly beaten eggs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt
• 12 corn tortillas
• 1 cup shredded Cheddar cheese

Instructions

1. Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer, stirring frequently, for 5 minutes.
2. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.
3. Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2 inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture.
4. Bake in preheated 375 degrees F oven for about 30 minutes or until hot and bubbly.
5. Remove from oven, and sprinkle with Cheddar cheese. Let stand for 10 minutes before serving with additional picante sauce.

Attribution

The Houston Chronicle