Mexi-Corn Lasagna



12 servings



1 lb. ground beef
2 cups fresh corn
1 can (15 oz.) tomato sauce
1 cup picante sauce
1 tbsp. chili powder
1-1/2 tsp. ground cumin
10 7-inch flour tortillas
2 cups cottage cheese
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. garlic salt
1 cup shredded cheddar cheese


In a skillet, brown ground beef. Drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Place half of the tortillas in the bottom and up the sides of a greased 13x9x2-inch baking pan. Spoon meat mixture over tortillas. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt. Spread over meat mixture. Top with remaining tortillas. Cover with foil. Bake at 375°F for 30 minutes. Sprinkle with cheddar cheese. Return to the oven for 10 minutes or until cheese is melted.

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