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Mexi corn lasagna

Yield: 6 servings

Ingredients:

• 1 lb Ground beef -cheese
• 17 oz Can whole kernel corn
• 2 Eggs slightly beaten -drained 1/4 c Parmesan cheese
• 15 oz Can tomato sauce 1 ts Dried oregano
• 1 c Picante sauce 1/2 ts Garlic salt
• 1 tb Chili powder 12 Corn tortillas divided
• 1 1/2 ts Ground cumin 1 c Shredded cheddar cheese (4
• 16 oz Carton low fat cottage -oz)

Instructions:

Preheat oven to 375F. Brown meat drain. Add corn tomato sauce picante sauce chili powder cumin. Simmer stirring frequently 5 minutes. Combine cottage cheese eggs parmesan cheese oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven top with cheddar cheese. Let stand 10 minutes before serving. Origin: FOODday newspaper insert Shared by: Sharon Stevens

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