New Year's Recipes from Razzle Dazzle Recipes
Mexi-corn Lasagna Recipe


Mexi-corn Lasagna

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.

Serve hot.


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

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