Lasagna Mejicana con Elote (Mexi-Corn Lasagna)
Serves 8
| 1 lb | ground beef |
| 16 oz | whole kernel corn |
| 8 oz | tomato sauce |
| 16 oz | Arriba! Red Salsa |
| 1 tbsp | chili powder |
| 1 1/2 tsp | ground cumin |
| 16 oz | low fat cottage cheese |
| 2 | eggs -- slightly beaten |
| 1/4 cup | Parmesan cheese -- freshly grated |
| 1 tsp | oregano leaves -- crushed |
| 1/2 tsp | garlic salt |
| 12 | corn tortillas |
| 1 cup | cheddar cheese -- shredded |
Brown beef, drain.
Add corn, tomato sauce, Arriba! Red Salsa, chili powder and cumin.
Simmer, stirring frequently, 5 minutes.
Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; mix well.
Preheat oven to 375 degrees.
Arrange 6 tortillas on bottom and up sides of lightly greased 13-by-19-by-2-inch baking dish, overlapping as necssary.
Top with half the beef mixture.
Spoon cheese mixture over beef mixture.
Arrange remaining tortills over cheese, overlapping as necessary.
Top with remaining beef mixture.
Bake 30 minutes.
Remove from stove; sprinkle with cheddar.
Let stand 10 minutes before serving.
