Mexicorn Lasagne - 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. Pace picante sauce
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 (16 oz.) carton cottage cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. oregano leaves, crushed
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, oregano and garlic salt.
Mix well.
Arrange 6 tortillas on bottom and sides of a lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half meat mixture. Bake in preheated 375\u00b0 oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with Cheddar cheese.
Let stand 10 minutes.
Serves 8.