Mexi-Corn Lasagna

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

1. Combine first 6 ingredients in a large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt.
2. Mix well.
3. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat.
4. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375u0b0 oven about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese.
5. Let stand 10 minutes before serving with additional picante sauce. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416438 (may not work)