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Mexican Lasagna

Yield 8 to 10 servings

Ingredients

  • 1 pound ground beef
  • 1 (16-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup picante sauce
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 (24-ounce) container low-fat small-curd cottage cheese
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 12 (5-inch) corn tortillas
  • 1 cup (4 ounces) shredded Cheddar cheese

How to Make It

  1. Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, and set aside.

  2. Stir together cottage cheese and next 4 ingredients.

  3. Arrange 6 tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

  4. Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minutes before serving.