Mexicorn Lasagna - cooking recipe

Ingredients

1 lb. lean ground beef, browned and drained
1 (16 oz.) can corn
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. Parmesan cheese
1 tsp. crushed oregano
1/2 tsp. garlic salt
12 corn tortillas
1 c. shredded cheese

Preparation

Simmer ground beef, corn, tomato sauce, picante sauce, chili powder and cumin in skillet for 5 minutes.
In bowl, mix cheese, eggs, oregano, garlic salt and Parmesan cheese and mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 x 2-inch pan, overlapping if necessary.
Top with half of the meat mixture and spoon the cheese mixture over meat.
Lay rest of tortillas over cheese mixture.
Top with remaining meat mixture. Bake at 375\u00b0 for about 30 minutes until hot and bubbly.
Remove from oven and add cheese.
Stand 10 minutes and serve.