Mexi Corn Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
17 ounce: Can whole kernel corn, drained
15 ounce: Can tomato sauce,
1 cup: Picante sauce,
1 tbsp: Chili powder,
1 1/2 tsp: Ground cumin,
16 ounce: Carton low fat cottage cheese,
2: Eggs, slightly beaten
1/4 cup: Parmesan cheese,
1 tsp: Dried oregano,
1/2 tsp: Garlic salt,
12: Corn tortillas, divided
1 cup: Shredded cheddar cheese, 4 oz
Directions:
Preheat oven to 375F. Brown meat, drain. Add corn, tomato
sauce,picante sauce, chili powder, cumin. Simmer, stirring
frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese,
oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and
sides of lightly greased 13x9x2 inch baking dish, overlapping as
necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over
meat. Arrange remaining 6 tortillas over cheese. Top with remaining
meat mixture. Bake in preheated oven about 30 minutes. Remove from
oven, top with cheddar cheese. Let stand
10 minutes before serving.
Origin: FOODday, newspaper insert Shared by: Sharon Stevens
Source from luhu.jp
sauce,picante sauce, chili powder, cumin. Simmer, stirring
frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese,
oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and
sides of lightly greased 13x9x2 inch baking dish, overlapping as
necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over
meat. Arrange remaining 6 tortillas over cheese. Top with remaining
meat mixture. Bake in preheated oven about 30 minutes. Remove from
oven, top with cheddar cheese. Let stand
10 minutes before serving.
Origin: FOODday, newspaper insert Shared by: Sharon Stevens
Source from luhu.jp