The F.U.N. Place Recipe Box Archives

Mexi-corn Lasagna

1 pound of ground beef (or turkey) browned and drained
1 can of whole kernel corn- drained (17 oz.)
1 can tomato sc. (15 oz.)
1 cup Pace Picante sauce
1 Tbsp. chili powder
1 and 1/2 tsps. ground Cumin
1 carton (16 oz.) Low Fat or No Fat cottage cheese
egg substitute equal to 2 eggs
1/4 cup grated parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. garlic salt
12 corn tortillas
1 cup shredded cheddar (Low Fat or No Fat)

Combine first 6 ingred. in a large skillet. Simmer 5 min., stirring frequently.

Combine cottage cheese, eggs,parmesan cheese, oregano and garlic salt: mix well.

Arrange 6 tortillas on the bottom and sides of lightly greased 13x9x2 inch baking dish.

Top with half of meat mixture, spoon cheese mixture over meat.
Arrange remaining tortillas over cheese mix.
Top with remaining meat mixture.
Bake in pre-heated 375' oven about 30 minutes or until hot and bubbly.
Remove from oven and sprinkle with cheddar cheese.

Let stand 10 min. before serving.

Serves 8

Posted by Tootsie on March 14, 1998

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