Mexi-Corn Lasagna
Recipe from
Pace Salsa & Picante
South-of-the-border flavors--picante-seasoned ground beef, corn, shredded cheese and chili powder--are layered in between corn tortillas for a saucy, pleasing casserole.
Servings:
8
Prep Time:
20 mins
Total Time:
1 hr
Ingredients
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1container (16 ounces) cottage cheesesee savings
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2eggs, beatensee savings
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1/4 cupgrated Parmesan cheesesee savings
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1 tsp.dried oregano leaves, crushedsee savings
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1 lb.ground beefsee savings
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1 can(15 ounces) tomato saucesee savings
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1 cupPace® Picante Saucesee savings
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1 tbsp.chili powdersee savings
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1 cupfrozen whole kernel cornsee savings
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12corn tortillas (6-inch)see savings
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4 oz.shredded Cheddar cheese (about 1 cup)see savings
Directions
1.
Stir the cottage cheese, eggs, Parmesan cheese and oregano in a medium bowl.
2.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the tomato sauce, picante sauce, chili powder and corn in the skillet. Heat through.
3.
Arrange 6 tortillas in the bottom and up the sides of a 3-quart shallow baking dish. Top with half of the beef mixture. Spoon the cottage cheese mixture over all. Top with the remaining tortillas and beef mixture.
4.
Bake at 400 degrees F. for 30 minutes or it's until hot and bubbling. Sprinkle with the Cheddar cheese. Let stand for 10 minutes. Serve with additional picante sauce.
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