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Mexi Corn Lasagna
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- #81310
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
1 pound lean ground beef
2 cups corn, frozen or canned
2 cups tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1 1/2 teaspoon cumin
2 cups cottage cheese, 2% fat
2 eggs, slightly beaten
1/4 cup Parmesan cheese, grated
1 teaspoon oregano
1/2 teaspoon garlic salt
12 large corn tortillas, divided
2 cups Cheddar cheese, shredded
directions
Preheat oven to 375 degrees F.
Brown ground beef in a large skillet and drain. Add corn, tomato sauce, picante sauce, chili powder, cumin. Simmer, stirring frequently for about 5 minutes.
Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.
Arrange half of the tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture.
Bake in preheated oven about 30 minutes. Remove from oven and top with grated cheese. Let stand 10 minutes before serving.
Alternate Cooking Method: Cover pan tightly with plastic wrap and microwave on 70% for 15 minutes. Turn every 5 minutes if you don't have a carousel. Remove from oven and top with shredded cheddar cheese. Let stand 10 minutes before serving.
added by
salty8
nutrition data
989 calories, 52 grams fat, 69 grams carbohydrates, 64 grams protein per serving.
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reviews & comments
July 4, 2013
This is my favorite mexican-style lasagna!
May 12, 2010
I love this recipe, I make mine with ground turkey and its just as good. I usually use a tad more meat than a pound, but other than that. I wouldn't change a thing.
April 30, 2010
I love this recipe, glad I found it on line had lost mine. I don't like cottage cheese so I substituted ricotta for it. Favorite of the whole family, kids included