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MEXI CORN LASAGNA
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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 7/20/2008 / Base: Pasta / Number of Servings: 6 |
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Ingredients: 1 Pound(s) Ground beef 17 Ounce(s) Can whole kernel corn 15 Ounce(s) Can tomato sauce 1 Cup(s) Picante sauce 1 Tablespoon(s) Chili powder 1 1/2 Teaspoon(s) Ground cumin 16 Ounce(s) Low fat cottage cheese 2 Eggs, slightly beaten 1/4 Cup(s) Parmesan cheese 1 Teaspoon(s) Dried oregano 1/2 Teaspoon(s) Garlic salt 12 Corn tortillas, divided 1 Cup(s) Shredded cheddar cheese |
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.
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