Mex-Corn Lasagna recipe

Source: The Houston Chronicle

1 pound ground beef
1 (17 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
1 cup Pace picante sauce
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 (16 ounce) low fat cottage cheese
2 slightly beaten eggs
1/4 cup grated Parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic salt
12 corn tortillas
1 cup shredded Cheddar cheese

Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer, stirring frequently, for 5 minutes.

Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.

Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture Bake in preheated oven at 375 degrees F about 30 minutes or until hot and bubbly.

Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minue before serving with additional picante sauce.

Yield: 6 servings