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Mex-Corn Lasagna

 

27

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

70

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound ground beef
17 ounces corn kernels, canned
whole
15 ounces tomato sauce
1 cup pace picante sauce
*
1 tablespoon chili powder
1 ½ teaspoons cumin
16 ounces cottage cheese (low-fat 1%)
2 large eggs
slightly beaten
¼ cup Parmesan cheese
grated
1 teaspoon oregano
½ teaspoon garlic salt
12 each corn tortillas (6-inch)
*
1 cup cheese
shredded

Directions

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 lightly greased 13x9x2 inch baking dish , overlapping as necessary.

Top with half the meat mixture.

Spoon cheese mixture over meat.

Arrange remaining tortillas over cheese, overlapping as necessary.

Top with remaining meat mixture.

Bake in preheated oven at 375℉ (190℃) F about 30 minutes or until hot and bubbly.

Remove from oven sprinkle with cheddar cheese.

Let stand 10 minutes before serving with additional picante sauce.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 43647% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 465mg 19%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 77g
Vitamin A 18% Vitamin C 18%
Calcium 28% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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