Title: Mexi-Corn Lasagna
Categories: Casserole Ground Main
Yield: 12 Servings
| 1 | lb | Ground beef |
| 2 | c | Fresh corn |
| 15 | oz | Can tomato sauce |
| 1 | c | Picante sauce |
| 1 | tb | Chili powder |
| 1 1/2 | ts | Ground cumin |
| 10 | | 7" flour tortillas |
| 2 | c | Cottage cheese |
| 2 | | Eggs, lightly beaten |
| 1/4 | c | Grated Parmesan cheese |
| 1 | ts | Dried oregano |
| 1/2 | ts | Garlic salt |
| 1 | c | Shredded 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
375øF for 30 minutes. Sprinkle with cheddar cheese. Return to the oven for
10 minutes or until cheese is melted.