*  Exported from  MasterCook II  *
 
                             MEXI-CORN LASAGNA
 
 Recipe By     : Helen Jolly
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef                             Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Ground beef
   17      ounces        Whole kernel corn, canned -- drained
   15      ounces        Tomato sauce, canned
    1      cup           Picante sauce
    1      tablespoon    Chili powder
    1 1/2  teaspoons     Ground cumin
   16      ounces        Low-Fat cottage cheese
    2                    Eggs, slightly beaten
      1/4  cup           Parmesan cheese -- grated
    1      teaspoon      Oregano leaves -- crushed
      1/2  teaspoon      Garlic salt
   12                    Corn Tortillas
    1      cup           Cheddar cheese -- shredded
 
     Brown meat; drain. Add corn, tomato sauce, picante sauce, chili 
 powder and cumin. Simmer, stirring frequently, 5 minutes.  Combine 
 cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix 
 well. Arrange 6 tortillas on bottom and up sides of a lightly greased 
 9x13x2-inch baking dish, overlapping as necessary. Top with 1/2 the 
 meat mixture. Spoon cheese mixture over meat. Arrange remaining 
 tortillas over cheese, overlapping as necessary. Top with remaining 
 mixture. Bake in preheated oven at 375` about 30 minutes, or until 
 hot and bubbly.  Remove from oven; sprinkle with cheese. Let stand 10 
  minutes before serving with additional picante sauce. Makes 8 
 servings. Formatted by Lynn Thomas dcqp82a. Recipe from  Gramma/Helen 
 Jolly wwgq25d. Lynn’s notes: I made this 5-12-97. Added 1 chopped 
 onion, 3 cloves minced garlic and 1 red pepper, chopped to the meat 
 in the skillet as it cooked. This was an excellent dish and easy to 
 make!
 
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