Beefy Tortilla Lasagna

Name: Beefy Tortilla Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 1 pound lean ground beef (90% lean); 2 cups fresh or frozen corn; 2 cans (8 ounces each) no-salt-added tomato sauce; 1 cup picante sauce; 1 tablespoon chili powder; 1-1/2 teaspoons ground cumin; 10 flour tortillas (8 inches); 2 cups 1% cottage cheese; 1/2 cup egg substitute; 2 tablespoons grated Parmesan cheese; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 cup shredded reduced-fat cheddar cheese

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.

Ingredients

1 pound lean ground beef (90% lean)
2 cups fresh or frozen corn
2 cans (8 ounces each) no-salt-added tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
10 flour tortillas (8 inches)
2 cups 1% cottage cheese
1/2 cup egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded reduced-fat 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 the cottage cheese, egg substitute, Parmesan cheese, oregano and garlic powder; 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: 294 calories, 8g fat (0 saturated fat), 20mg cholesterol, 635mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1/2 fat.

Originally published as Mexi-Corn Lasagna Main Dish in Taste of Home's Down-Home Diabetic Cookbook Second Edition