1 pound ground chuck
1 (17-ounce) can whole kernel corn, drained
1 (15-ounce) can tomato sauce
1 cup prepared salsa
1 teaspoon chili powder
1-1/2 teaspoons ground cumin
1 (16-ounce) carton low-fat cottage cheese
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
12 (6-inch) corn tortillas
8 ounces shredded Cheddar cheese
In a large frying pan, saute ground beef over medium heat until
browned, about 10 minutes. Drain fat and return pan to heat. Add
corn, tomato sauce, salsa, chili powder and cumin, stirring well to
combine. Simmer for 5 minutes.
In a medium bowl, combine cottage cheese, eggs, Parmesan cheese,
oregano and garlic salt and set aside.
Preheat oven to 375 degrees.
Arrange 6 tortillas over the bottom and sides of a 9x13-inch baking
pan, overlapping as needed. Top with half of the ground beef mixture
and spread to cover the tortillas evenly. Spoon the cheese mixture
over meat and spread to cover meat evenly. Arrange the remaining
tortillas over cheese and top with remaining meat mixture.
Bake, uncovered, for 30 minutes. Remove from oven and top with
shredded cheese. Return to the oven for 10 to 15 minutes or until
melted as desired.
MAKES 12 SERVINGS
Nutrition facts per serving: 331 calories, 17 g fat, 8 g saturated
fat, 87 mg cholesterol, 25 g carbohydrates, 21 g protein, 777 mg
sodium, 3 g fiber