Mexi-Corn Lasagna - cooking recipe

Ingredients

1 lb. ground beef, browned and drained
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can tomato sauce
1 c. picante sauce
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 (16 oz.) carton low-fat cottage cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. oregano
1/2 tsp. garlic salt
12 corn tortillas
1 c. (4 oz.) shredded Cheddar cheese

Preparation

Combine first 6 ingredients in a large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt.
Mix well.
Arrange 6 tortillas on bottom and 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. Top with remaining meat mixture. Bake in preheated 375\u00b0 oven about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese.
Let stand 10 minutes before serving with additional picante sauce. Serves 8.