Mexi-Corn Lasagna

• 1 pound ground beef
• 2 cups fresh corn
• 1 can (15 ounces) tomato sauce
• 1 cup picante sauce
• 1 tablespoon chili powder
• 1-1/2 teaspoons ground cumin
• 10 flour tortillas (7 inch)
• 2 cups 4% cottage cheese
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic salt
• 1 cup shredded cheddar cheese

1. In a skillet, brown ground beef. Drain Add corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Place half of the tortillas in the bottom and up the sides of a greased
3. . Spoon meat mixture over tortillas. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; spread over meat mixture. Top with remaining tortillas. Cover with foil.
4. Bake at 375u0b0 for 30 minutes. Sprinkle with cheese; return to the oven for 10 minutes or until cheese is melted.

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

Taken from www.tasteofhome.com/recipes/mexi-corn-lasagna/ (may not work)