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    Mexi-Corn Lasagna

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    List of 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 teaspoons Ground 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


    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 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 and top with shredded cheddar cheese. Let stand 10 minutes before serving.




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