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Title: Mexi-Corn Lasagna
Categories: Casserole Ground Main
Yield: 12 Servings

1lbGround beef
2cFresh corn
15ozCan tomato sauce
1cPicante sauce
1tbChili powder
1 1/2tsGround cumin
10 7" flour tortillas
2cCottage cheese
2 Eggs, lightly beaten
1/4cGrated Parmesan cheese
1tsDried oregano
1/2tsGarlic salt
1cShredded cheddar cheese

In a skillet, brown ground beef. Drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Place half of the tortillas in the bottom and up the sides of a greased 13"x9"x2" baking pan. Spoon meat mixture over tortillas. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt. Spread over meat mixture. Top with remaining tortillas. Cover with foil. Bake at 375F for 30 minutes. Sprinkle with cheddar cheese. Return to the oven for 10 minutes or until cheese is melted.

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