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Mexi-Corn Lasagna


Jane Cunningham

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Rate this recipe 5/5 (1 Votes)


  • 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



Step 1

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.

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