Mexi Corn Lasagna


Course : Pasta
Serves: 6
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Ingredients:


1 pound Ground beef

17 ounces whole kernel corn drained

15 ounces tomato sauce

1 cup Picante sauce

1 tablespoons Chili powder

1 1/2 teaspoons Ground cumin

16 ounces low fat cottage cheese

2 large Eggs, slightly beaten

1/4 cup Parmesan cheese

1 tablespoons Dried oregano

1/2 tablespoons Garlic salt

12 tortillas Corn tortillas, divided

1 cup Shredded cheddar cheese
 

Preparation / Directions:


Preheat oven to 375F. 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 1/2 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.

 

Nutritional Information:

293 Calories (kcal); 22g Total Fat; (66% calories from fat); 16g Protein; 9g Carbohydrate; 67mg Cholesterol; 1385mg Sodium


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