"The belly rules the mind."--Spanish Proverb

Mexi-Corn Lasagna Recipe

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This recipe for Mexi-Corn Lasagna, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andra Troyer
Added: Saturday, December 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 can corn (17oz)
1 can tomato sauce (15 oz)
1 c. PACE picante sauce
1 tbsp. chili powder
1 1/2 tsp. cumin powder
1 16 oz container cottage cheese
2 eggs, slightly beaten
1/4 cup parmesan cheese
1 tsp. oregano
1/2 tsp. garlic salt
10 soft corn tortillas
1 c. shredded cheddar cheese

Directions:
Directions:
Brown beef (drain). Drain corn. Mix beef, corn, tomato sauce, picanted sauce, chili powder, cumin powder. Simmer and stir, five minutes. Combine cottage cheese, eggs, parmesan, oregano, garlic salt, mix well. Arrange 4-6 tortillas in a well greased 13x9 pan. Add half the meat mixture on top then all the cheese mixture, add rest of tortillas then rest of meat mixture on top. Bake at 375 for 30 minutes. Add additional picante sauce.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You can also eliminate chili powder and tomato sauce and use 1 can of Hunts chili ready tomato sauce instead. Taste great both ways.

 

 

 

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