Mexi corn lasagna
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Mexi corn lasagna
  Corn    Lasagna    Pasta    Mexican  
Last updated 6/12/2012 12:53:07 AM. Recipe ID 14901. Report a problem with this recipe.
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      Title: Mexi corn lasagna
 Categories: Pasta, Mexican, Cheese/eggs
      Yield: 6 Servings
      1 lb Ground beef
     17 oz Can whole kernel corn,
     15 oz Can tomato sauce
      1 c  Picante sauce
      1 tb Chili powder
  1 1/2 ts Ground cumin
     16 oz Carton low fat cottage
      2    Eggs, slightly beaten
    1/4 c  Parmesan cheese
      1 ts Dried oregano
    1/2 ts Garlic salt
     12    Corn tortillas, divided
      1 c  Shredded cheddar cheese (4
  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.
  Origin: FOODday, newspaper insert Shared 

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Recipe ID 14901 (Apr 03, 2005)

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