Mexi-Corn Lasagna

A Southwestern-inspired "lasagna" will delight the goblins at your table
tonight.

Mexi-Corn Lasagna
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 30 min. - Stand Time: 10 min.

1 container (16 oz.) cottage cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 tsp. dried oregano leaves, crushed
1 lb. ground beef
1 can (15 oz.) tomato sauce
1 cup Pace(R) Picante Sauce
1 tbsp. chili powder
1 cup frozen whole kernel corn
12 corn tortillas (6")
1 cup shredded Cheddar cheese

Directions:
  MIX cottage cheese, eggs, Parmesan cheese and oregano.
  COOK beef in skillet until browned. Pour off fat. Stir in tomato
sauce, picante sauce, chili powder and corn. Heat through.
  ARRANGE 6 tortillas in bottom and up sides of 3-qt. shallow baking
dish. Top with half of the meat mixture. Spoon cheese mixture over all.
Top with remaining 6 tortillas and remaining meat mixture.
  BAKE at 400°F. for 30 min. or until hot. Sprinkle with Cheddar cheese.
Let stand 10 min. Serve with additional picante sauce. Serves 8.

Kitchen Clip:
This lasagna can be assembled the night before and kept covered in the
refrigerator overnight. Toss halved cherry tomatoes with salad greens,
red onion and your favorite vinaigrette to complete the menu. Offer ice
cream bars for dessert.
Received on Sat Nov 1 12:12:49 2003