Mexi-Corn Lasagna

"M'm, m'm good!" You'll hear that refrain again and again at the table
tonight!

Mexi-Corn Lasagna
from Campbell's Kitchen

Prep Time: 20 min. - Bake 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 the beef mixture. Spoon cottage cheese mixture over all. Top with
remaining tortillas and beef mixture.
BAKE at 400°F. 30 min. or until hot. Sprinkle with Cheddar cheese. Let stand
10 min. Serve with additional picante sauce. Serves 8.

Kitchen Clip:
This dish can be assembled the night before, covered and refrigerated. When
baking, use an instant-read meat thermometer to determine doneness: Internal
temperature should be 140°F.
Received on Fri Jun 10 14:32:26 2005