Mexican Lasagna

• 1 pkg. Azteca flour tortillas
• 1 lb. ground beef
• 1 (17 oz.) can whole kernal corn, drained
• 1 c. prepared salsa
• 1 (15 oz.) can tomato sauce
• 1 pkg. taco seasoning mix
• 1 (16 oz.) carton cottage cheese
• 2 eggs
• 1 tsp. oregano
• 1 1/2 c. shredded cheddar and monterey jack cheese blend

1. Remove tortillas from refrigerator.
2. Heat oven to 375u0b0. Brown meat and drain.
3. Add corn, salsa, tomato sauce, and taco seasoning mix.
4. Simmer, stirring frequently for 5 minutes.
5. In separate bowl combine cottage cheese, eggs, and oregano.
6. Line bottom of greased 13 x 9 baking dish with 5 tortillas, overlapping edges.
7. Top with half the meat mixture.
8. Spoon cottage cheese mixture over meat.
9. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture all over and top with shredded cheese.
10. Bake for 30 minutes or until cheese melts and casserole bubbles.
11. Let stand for 10 minutes before cutting and serving.

flour tortillas, ground beef, whole kernal corn, salsa, tomato sauce, taco seasoning mix, cottage cheese, eggs, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52799 (may not work)