*  Exported from  MasterCook II  *

                            MEXI-CORN LASAGNA

Recipe By     : Helen Jolly
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef
  17      ounces        Whole kernel corn, canned -- drained
  15      ounces        Tomato sauce, canned
   1      cup           Picante sauce
   1      tablespoon    Chili powder
   1 1/2  teaspoons     Ground cumin
  16      ounces        Low-Fat cottage cheese
   2                    Eggs, slightly beaten
     1/4  cup           Parmesan cheese -- grated
   1      teaspoon      Oregano leaves -- crushed
     1/2  teaspoon      Garlic salt
  12                    Corn Tortillas
   1      cup           Cheddar cheese -- shredded

    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 a lightly greased 
9x13x2-inch baking dish, overlapping as necessary. Top with 1/2 the 
meat mixture. Spoon cheese mixture over meat. Arrange remaining 
tortillas over cheese, overlapping as necessary. Top with remaining 
mixture. Bake in preheated oven at 375` about 30 minutes, or until 
hot and bubbly.  Remove from oven; sprinkle with cheese. Let stand 10 
 minutes before serving with additional picante sauce. Makes 8 
servings. Formatted by Lynn Thomas dcqp82a. Recipe from  Gramma/Helen 
Jolly wwgq25d. Lynn's notes: I made this 5-12-97. Added 1 chopped 
onion, 3 cloves minced garlic and 1 red pepper, chopped to the meat 
in the skillet as it cooked. This was an excellent dish and easy to 
make!

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