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Friday, November 26, 2010

Mexi-Corn Lasagna

For some reason if Lasagna is in the recipe's name Allison automatically likes it.  I will assemble this before kids get home from school and then pop it in the oven a half hour before dinner.

Mexi-Corn Lasagna

1 lb ground beef
1 can 17 oz whole kernel corn, drained
1 can 15 oz tomato sauce
1 c favorite salsa or picante sauce
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 carton 16 oz 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. Brown meat, drain.  Add corn, tomato sauce, salsa, chili powder and cumin.  Simmer for 5 minutes, stirring frequently.
  2. In a seperate bowl combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt.  Mix well.
  3. Spray a 9 x 13 pan.  Heat oven to 375 degrees.
  4. Arrange 6 tortillas on bottom and up sides of 9 x 13 pan, overlapping as necessary.
  5. Top with half the meat mixture.  Spoon all of cheese mixture over meat.  Arrange the other 6 tortillas over cheese.  Top with remaining meat mixture.  Sprinkle on cheese.
  6. Bake at 375 degrees for 30 minutes until hot and bubbly.  Serves 10.