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Ingredients:
1 lb ground beef
17 oz can whole kernel corn, drained
15 oz can tomato sauce
1 cup picante sauce
1 tbsp chili powder
1 1/2 tsp ground cumin
16 oz carton low fat cottage cheese
2 eggs, slightly beaten
1/4 cup parmesan cheese
1 tsp dried oregano
1/2 tsp garlic salt
12 corn tortillas, divided
1 cup shredded cheddar cheese (4 oz)
Instructions:
Preheat oven to 375F. Brown meat, drain. Add corn, tomato
sauce,picante sauce, chili powder, cumin. Simmer, stirring
frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese,
oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and
sides of lightly greased 13x9x2 inch baking dish, overlapping as
necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over
meat. Arrange remaining 6 tortillas over cheese. Top with remaining
meat mixture. Bake in preheated oven about 30 minutes. Remove from
oven, top with cheddar cheese. Let stand
10 minutes before serving.
Origin: FOODday, newspaper insert Shared by: Sharon Stevens
Servings: 6
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
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Spicy Recipes
Mexico
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Mexi Corn Lasagna Recipe brought to you by Mexican Recipes To-Go
