Mexi Corn Lasagna

• 1 pound ground beef
• 17 ounces corn kernels, canned whole, drained
• 15 ounces tomato sauce
• 1 cup picante sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin ground
• 16 ounces cottage cheese low fat
• 2 large eggs slightly beaten
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1 teaspoon oregano dried
• 1/2 teaspoon garlic salt
• 12 each corn tortillas (6-inch) divided
• 1 cup cheddar cheese

1. Preheat oven to 375F (190C).
2. Brown meat, drain.
3. Add corn, tomato sauce, picante sauce, chili powder, cumin.
4. Simmer, stirring frequently, 5 minutes.
5. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt.
6. Mix well.
7. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary.
8. Top with 1/2 the meat mixture.
9. Spoon cheese mixture over meat.
10. Arrange remaining 6 tortillas over cheese.
11. Top with remaining meat mixture.
12. Bake in preheated oven about 30 minutes.
13. Remove from oven, top with cheddar cheese.
14. Let stand 10 minutes before serving.

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

Taken from recipeland.com/recipe/v/mexi-corn-lasagna-33256 (may not work)