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Mexi-Corn Lasagna

Tortillas and a spicy meat sauce plus the corn make this lasagna out of the ordinary! I like to serve it with a salad and corn bread.
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    12 servings

Ingredients

  • 1 pound ground beef
  • 2 cups fresh corn
  • 1 can (15 ounces) tomato sauce
  • 1 cup picante sauce
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 10 flour tortillas (7 inch)
  • 2 cups 4% cottage cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1 cup shredded cheddar cheese

Directions

  • In a skillet, brown ground beef. Drain Add corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  • Place half of the tortillas in the bottom and up the sides of a greased 13x9-in. baking pan. Spoon meat mixture over tortillas. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; spread over meat mixture. Top with remaining tortillas. Cover with foil.
  • Bake at 375° for 30 minutes. Sprinkle with cheese; return to the oven for 10 minutes or until cheese is melted.
Nutrition Facts
1 cup: 330 calories, 13g fat (6g saturated fat), 80mg cholesterol, 793mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 21g protein.
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