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MEXI-CORN LASAGNA
Recipe By : Helen Jolly
Serving Size : 8 Preparation Time :0:00
Categories : Beef Casseroles
Amount Measure Ingredient -- Preparation Method
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1 pound Ground beef
17 ounces Whole kernel corn, canned -- drained
15 ounces Tomato sauce, canned
1 cup Picante sauce
1 tablespoon Chili powder
1 1/2 teaspoons Ground cumin
16 ounces Low-Fat cottage cheese
2 Eggs, slightly beaten
1/4 cup Parmesan cheese -- grated
1 teaspoon Oregano leaves -- crushed
1/2 teaspoon Garlic salt
12 Corn Tortillas
1 cup Cheddar cheese -- shredded
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 a lightly greased
9x13x2-inch baking dish, overlapping as necessary. Top with 1/2 the
meat mixture. Spoon cheese mixture over meat. Arrange remaining
tortillas over cheese, overlapping as necessary. Top with remaining
mixture. Bake in preheated oven at 375` about 30 minutes, or until
hot and bubbly. Remove from oven; sprinkle with cheese. Let stand 10
minutes before serving with additional picante sauce. Makes 8
servings. Formatted by Lynn Thomas dcqp82a. Recipe from Gramma/Helen
Jolly wwgq25d. Lynn's notes: I made this 5-12-97. Added 1 chopped
onion, 3 cloves minced garlic and 1 red pepper, chopped to the meat
in the skillet as it cooked. This was an excellent dish and easy to
make!
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