Mexican Lasagna

• 1 lb. ground beef
• 1 (17 oz.) can whole kernel corn
• 1 c. salsa
• 1 (15 oz.) can tomato sauce
• 1 envelope taco seasoning mix
• 1 (16 oz.) carton cottage cheese
• 2 eggs
• 1 tsp. oregano
• 1 can refried beans
• 10 corn tortillas
• 1 1/2 c. shredded Cheddar or Monterey Jack cheese

1. Brown meat and drain. Add tomato sauce, drained corn, salsa, refried beans and taco seasoning mix. Simmer, stirring frequently, for 5 minutes. In a separate bowl, combine cottage cheese, eggs and oregano.
2. Line bottom of a 13 x 9-inch baking dish with 5 tortillas, overlapping edges.
3. Top with half of the meat mixture. Spoon 1/2 of the cottage cheese mixture over meat.
4. Repeat layers of tortillas, meat and cottage cheese. Top with shredded cheese. Bake at 375u0b0 for 30 minutes or until cheese melts and casserole bubbles.
5. Let stand 10 minutes.

ground beef, whole kernel corn, salsa, tomato sauce, taco, cottage cheese, eggs, oregano, beans, corn tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567843 (may not work)