Mexi-Corn Lasagna

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1		Kernel corn - drain
15 oz	426g	Tomato sauce
1 cup	237ml	Picante sauce
1 tablespoon	15ml	Chile powder
1 1/2 teaspoons	7.5ml	Cumin
16 oz	454g	Cottage cheese sm curd
2		Eggs - slight beaten
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Garlic powder
12		Corn tortillas
1 cup	146g / 5.1oz	Cheddar cheese - shredded

Recipe Instructions

Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce, picante sauce, chile powder and cumin. Simmer, stirring frequently for 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder, mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 9x13" pan, overlapping as needed. Top with half of the meat mixture. Spoon cheese mixture over the meat. Arrange remaining tortillas over the cheese, overlapping as needed. Top with the remaining meat mixture. Bake in preheated oven at 375F about 30 minutes or until hot and bubbly. Remove from oven, sprinkle with the cheddar cheese. Let stand 10 minutes before serving (with additional picante sauce if desired.)

Source:
Houston Chronicle

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