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

Mexi-Corn Lasagna Recipe

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This recipe for Mexi-Corn Lasagna, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Goff Bamford
Added: Saturday, September 1, 2007


1 lb Ground Beef, browned & drained
1 16 oz. can Whole Kernel Corn, drained
1 15 oz. can Tomato Sauce
1 c Picante Sauce
1 T Chili Powder
1 1/2 t Ground Cumin
1 16 oz.carton Cottage Cheese
2 Eggs, Slightly Beaten
1/4 c Parmesan Cheese, grated
1 t Oregano, crushed
1/2 t Garlic Salt
12 Corn Tortillas
1 c Cheddar Cheese, grated

Combine first 6 ingredients in large skillet. Simmer 5 minutes,
stirring frequently. Combine cottage cheese, eggs, Parmesan cheese,
oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and
sides of lightly greased 13 x 9 x 2 inch baking dish, overlapping as
necessary. Top with half the meat mixture. Spoon cheese mixture over
meat. Arrange remaining tortillas over cheese. Top with remaining meat
mixture. Bake in preheated 375 oven about 30 minutes or until hot and
bubbly. Remove from oven; sprinkle with cheddar cheese. Let stand 10
minutes before serving with additional picante sauce.

Number Of Servings:
Number Of Servings:




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