Mexi-Corn Lasagna

Jane Cunningham
Mexi-Corn Lasagna
Mexi-Corn Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound ground beef

  • 1

    can whole kernel corn, drained, 17 ounces

  • 1

    can tomato sauce, 15 ounces

  • 1

    cup Pace picante sauce

  • 1

    tablespoon chili powder

  • 1 1/2

    teaspoons ground cumin

  • 1

    carton cottage cheese, 2% fat, 16 oz. can

  • 2

    eggs, slightly beaten

  • 1/4

    cup grated parmesan cheese

  • 1

    teaspoon oregano leaves, crushed

  • 1/2

    teaspoon garlic salt

  • 12

    corn tortillas

  • 1

    cup shredded cheddar cheese, 4 ounces

Directions

Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 13X9X2" baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375 degrees 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: