Mexi-corn Lasagne

By tammyandkeith

Ingredients

• 1 lb. ground beef, browned and drained
• 1 can (17 oz.) whole kernel corn, drained
• 1 can (18 oz.) tomato sauce
• 1 C. pace picante sauce
• 1 T. chili powder
• 1 1/2 t. ground cumin
• 1 carton (16 oz.) cottage cheese
• 2 eggs slightly beaten
• 1/4 C. grated parmesan cheese
• 1 t. oregano leaves, crushed
• 1/2 t. garlic salt
• 12 corn tortillas
• 1 C. (4 oz.) shredded cheddar cheese

Preparation

Step 1

Combine first six ingredients in large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and sides of lightly greased 9x13x2" baking dish, overlap as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaing torilllas over cheese. Top with remaining meat mix. Bake in pre-heated 375 degree oven about 30 minutes. Remove, sprinkle with cheddar cheese. Stand ten minutes before serving. Serve with additional picante sauce.