Mexicorn Lasagna

• 1 lb. ground beef
• 17 oz. whole kernel corn, drained
• 15 oz. tomato sauce
• 1 c. picante sauce
• 1 Tbsp. chili powder
• 1 1/2 tsp. ground cumin
• 16 oz. cottage cheese
• 2 eggs, slightly beaten
• 1/4 c. grated Parmesan
• 1 tsp. oregano
• 1/2 tsp. garlic salt
• 12 corn tortillas
• 1 c. shredded Cheddar

1. Brown meat; drain.
2. Add corn, tomato sauce, picante sauce, chili powder and cumin.
3. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; mix well.
4. Arrange 6 tortillas on bottom and up sides of greased 9 x 13-inch baking dish.
5. Top with half of meat mixture.
6. Spoon cheese mixture over meat.
7. Arrange remaining tortillas over cheese. Top with remaining meat.
8. Bake at 375u0b0 for 30 minutes.
9. Sprinkle with Cheddar cheese.

ground beef, whole kernel corn, tomato sauce, picante sauce, chili powder, ground cumin, cottage cheese, eggs, parmesan, oregano, garlic salt, corn tortillas, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233302 (may not work)