Mexi-Corn Lasagna

Title: Mexi-Corn Lasagna

Categories: Mexican, Ground beef, Cheese, Casseroles

Yield: 8 servings

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1 lb Ground beef

17 oz Whole kernel corn; drain

15 oz Tomato sauce

1 c Picante sauce

1 tb Chili powder

1 1/2 ts Cumin

16 oz Cottage cheese sm curd

2 Eggs; slight beaten

1/4 c Parmesan cheese; grated

1 ts Oregano

1/2 ts Garlic powder

12 Corn tortillas

1 c Cheddar cheese; shredded

Preheat oven to 375

Brown meat; drain. Add corn, tomato sauce,

picante sauce, chili powder and cumin. Simmer, stirring frequently

for 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano

and garlic powder; mix well. Arrange 6 tortillas on bottom and up

sides of lightly greased 9x13 pan, overlapping as needed. Top with

half of the meat mixture. Spoon cheese mixture over the meat. Arrange

remaining tortillas over the cheese, overlapping as needed. Top with

the remaining meat mixture. Bake in preheated oven at 375

about 30

minutes or until hot and bubbly. Remove from oven; sprinkle with the

10 minutes before serving

picante sauce if desired.)

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