Mex-Corn Lasagna Recipe - Cooking Index
Mex-Corn Lasagna Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground beef |
| 1 | -- ¥ | |
| 1 | Kernel corn | |
| 1 | Tomato sauce | |
| 1 cup | 237ml | Pace picante sauce |
| 1 tablespoon | 15ml | Chili powder |
| 1 1/2 teaspoons | 7.5ml | Cumin |
| 1 | Low fat cottage - cheese | |
| 2 | Slightly beaten eggs | |
| 1/4 cup | 36g / 1.3oz | Grated parmesan cheese |
| 1 teaspoon | 5ml | Oregano |
| 1/2 teaspoon | 2.5ml | Garlic salt] |
| 12 | Corn tortillas | |
| 1 cup | 146g / 5.1oz | Shredded cheese |
Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer stirring frequently 5 min. combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch 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 375F about 30 min or until hot and bubbly. Remove from oven sprinkle with cheddar cheese. Let stand 10 min before serving with additional picante sauce.
(Source The Houston Chronicle)
Source:
My files
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.