Recipe - Mex-Corn Lasagna

1 pound Ground beef
1 cn 17oz whole kernel corn
1 cn 15oz tomato sauce
1 cup Pace picante sauce
1 tablespoon Chili powder
1 One half teaspoon Cumin
1 16oz low fat cottage
cheese
2 Slightly beaten eggs
One fourth cup Grated parmesan cheese
1 teaspoon Oregano
One half teaspoon Garlic salt]
12 Corn tortillas
1 cup Shredded cheese

Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and
cumin. simmer stirring frequently 5 min. combine cottage cheese, eggs,
parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on
bottom and up sides of lightly greased 13x9x2 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 Bake in preheated oven at 375 degrees about
30 min or until hot and bubbly. Remove from oven sprinkle with cheddar
cheese. Let stand 10 min before serving with additional picante sauce.

(Source The Houston Chronicle)

Posted on FIDO HOMECOOKING 12494 by Wanda Evans Reposted on FIDO COOKING
by Nancy Coleman

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