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Mexi-corn Lasagna
Mexi-corn Lasagna recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.
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1 lb. ground beef, browned and drained
1 can (17 oz.) corn, drained
1 can (15 oz.) tomato sauce
1 c. Pace Picante sauce
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 carton (16 oz.) low fat cottage
cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. garlic salt
12 corn tortillas
1 c. (4 oz.) shredded cheddar cheese |
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| Instructions |
| Combine first six ingredients in large skillet. Simmer 5 minutes. Stir 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 round baking dish, overlapping as necessary. Top with 1/2 meat mixture, spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375 degree oven for 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.
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