Mexi-Corn Lasagna
This is a great crowd pleaser. It keeps well, leftovers are great the next day. Very forgiving to substitutions, exclusions, and additions with regard to the spices. Kids like it better without the chili powder and a mild salsa. From "All Time Family Favorites, Casseroles & One-Dish Meals."
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INGREDIENTS
Nutrition- 1lb ground beef
- 1
- 1(15 ounce) can tomato sauce
- 1cup salsa
- 1tablespoon chili powder
- 1 1⁄2teaspoons ground cumin
- 1(16 ounce) carton low fat cottage cheese
- 2
- 1⁄4cup grated parmesan cheese
- 1teaspoon oregano
- 1⁄2teaspoon garlic salt
- 1cup shredded cheddar cheese
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- guacamole (optional, condiment)
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DIRECTIONS
- Preheat oven to 375°F.
- Brown meat in a large skillet; drain. Add corn, tomato sauce, salsa, chili powder, and cumin. Simmer, stirring frequently, 5 minutes.
- In a mixing bowl combine cottage cheese, eggs, Parmesan cheese, oregano, and garlic salt; mix well.
- Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2-inch baking dish, overlapping as necessary. Top tortillas with half of the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cottage cheese, overlapping as necessary. Top with remaining meat mixture.
- Bake in preheated oven at 375°F about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese.
- Let stand 10 minutes before serving. Great with additional salsa, sour cream, and/or guacamole.
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