Mexi-corn Lasagna * Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
1 lbs: Ground beef,
17 ounce: Whole kernel corn, drain
15 ounce: Tomato sauce,
1 cup: Picante sauce,
1 tbsp: Chili powder,
1 1/2 tsp: Cumin,
16 ounce: Cottage cheese sm curd,
2: Eggs, slight beaten
1/4 cup: Parmesan cheese, grated
1 tsp: Oregano,
1/2 tsp: Garlic powder,
12: Corn tortillas,
1 cup: Cheddar cheese, shredded
Directions:
Preheat oven to 375~. Brown meat; drain. Add corn, tomato sauce, picante
sauce, chili powder and cumin. Simmer, stirring frequently for 5 minutes.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder;
mix well. Arrange 6 tortillas on bottom and up sides of lightly greased
9x13" pan, overlapping as needed. Top with half of the meat mixture. Spoon
cheese mixture over the meat. Arrange remaining tortillas over the cheese,
overlapping as needed. Top with the remaining meat mixture. Bake in
preheated oven at 375~ about 30 minutes or until hot and bubbly. Remove
from oven; sprinkle with the cheddar cheese. Let stand 10 minutes before
serving (with additional picante sauce if desired.)
Source from luhu.jp
sauce, chili powder and cumin. Simmer, stirring frequently for 5 minutes.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder;
mix well. Arrange 6 tortillas on bottom and up sides of lightly greased
9x13" pan, overlapping as needed. Top with half of the meat mixture. Spoon
cheese mixture over the meat. Arrange remaining tortillas over the cheese,
overlapping as needed. Top with the remaining meat mixture. Bake in
preheated oven at 375~ about 30 minutes or until hot and bubbly. Remove
from oven; sprinkle with the cheddar cheese. Let stand 10 minutes before
serving (with additional picante sauce if desired.)
Source from luhu.jp