Mex-Corn Lasagna
27
27
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.
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?
