Mexi Corn Lasagna

1 lb Ground beef

17 oz Can whole kernel corn,

-drained 15 oz Can tomato sauce

1 c Picante sauce

1 tb Chili powder

1 1/2 ts Ground cumin

16 oz Carton low fat cottage

-cheese 2 Eggs, slightly beaten

1/4 c Parmesan cheese

1 ts Dried oregano

1/2 ts Garlic salt

12 Corn tortillas, divided

1 c Shredded cheddar cheese (4

-oz) 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