Mexi Corn Lasagna

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!