Mexi-corn Lasagna

Mexi-corn Lasagna

FROM: tallwill

PREP TIME: 30

COOK TIME: 10

SERVINGS: 6

DESCRIPTION:

Here's a new twist on Lasagna that uses tortillas rather than noodles

INGREDIENTS:

1 lb Ground beef
17 oz Can whole kernel corn,drained
15 oz Can tomato sauce
1 c Picante sauce
1 tb Chili powder
1 1/2 ts Ground cumin
16 oz Carton low fat cottage cheese
2 Eggs, slightly beaten
1/4 c Parmesan cheese
1 ts Dried oregano
1/2 ts Garlic salt
12 Corn tortillas, divided
1 c Shredded cheddar cheese (4 oz)

DIRECTIONS:

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.

SHOPPING LIST :

Check Them Off Check each Item!
select item1 lb Ground beef
select item17 oz Can whole kernel corn
select item15 oz Can tomato sauce
select itemPicante salsa
select itemChili powder
select itemGround cumin
select item16 oz Carton low fat cottage cheese
select item2 Eggs
select itemParmesan cheese
select itemDried oregano
select itemGarlic salt
select item12 Corn tortillas
select itemShredded cheddar cheese (4 oz)

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