Recipe: 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
cheddar cheese. Let stand 10 minutes before serving (with additional
picante sauce if desired.)



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