Mexi Corn Lasagna
Yield
6 servingsPrep
15 minCook
45 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 17 | ounces |
corn kernels, canned
whole, drained |
|
| 15 | ounces |
tomato sauce
|
|
| 1 | cup |
picante sauce
|
* |
| 1 | tablespoon |
chili powder
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 16 | ounces |
cottage cheese
low fat |
|
| 2 | large |
eggs
slightly beaten |
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
garlic salt
|
|
| 12 | each |
corn tortillas (6-inch)
divided |
*
|
| 1 | cup |
cheddar cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 491.3 | ml/g |
corn kernels, canned
whole, drained |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 237 | ml |
picante sauce
|
* |
| 15 | ml |
chili powder
|
|
| 7.5 | ml |
cumin
ground |
|
| 462.4 | ml/g |
cottage cheese
low fat |
|
| 2 | large |
eggs
slightly beaten |
|
| 59 | ml |
Parmesan cheese
|
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
garlic salt
|
|
| 12 | each |
corn tortillas (6-inch)
divided |
*
|
| 237 | ml |
cheddar cheese
|
*
|
Directions
Preheat oven to 375℉ (190℃).
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 ½ 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.
