Recipe - Mexi Corn Lasagna

1 pound Ground beef
17 ounce Can whole kernel corn,
drained
15 ounce Can tomato sauce
1 cup Picante sauce
1 tablespoon Chili powder
1 One half teaspoon Ground cumin
16 ounce Carton low fat cottage
cheese
2 Eggs, slightly beaten
One fourth cup Parmesan cheese
1 teaspoon Dried oregano
One half teaspoon Garlic salt
12 Corn tortillas, divided
1 cup Shredded cheddar cheese (4
oz)

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

Origin: FOODday, newspaper insert Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini