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Mexi-Corn Lasagna

 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.
12 ServingsPrep: 30 min. Bake: 40 min.

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 (16 ounces) 4% cottage cheese
  • 2 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1 cup (4 ounces) 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 13-in. x 9-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

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Mexi-Corn Lasagna (continued)

Directions (continued)

  • oven for 10 minutes or until cheese is melted. Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 330 calories, 13 g fat (6 g saturated fat), 80 mg cholesterol, 793 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.