Mex-Corn Lasagna
Yield
6 servingsPrep
30 minCook
30 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 491.3 | ml/g |
corn kernels, canned
whole |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 237 | ml |
pace picante sauce
|
* |
| 15 | ml |
chili powder
|
|
| 7.5 | ml |
cumin
|
|
| 462.4 | ml/g |
cottage cheese (low-fat 1%)
|
|
| 2 | large |
eggs
slightly beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
garlic salt
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 237 | ml |
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.
