Mexican Corn Lasagne Makes a Great Weekend Meal

If you love lasagne like I do, you'll love this Mexican corn lasagne recipe.

It is quicker to make than an Italian lasagne because there are no noodles to pre-cook. You use tortillas direct from the package and which saves lots of time.

Make this Mexican meal ahead to serve on a busy weeknight or serve it as a great weekend meal.

Mexican Corn Lasagne

1 lb ground beef
1 small onion, chopped
1 18 oz can whole kernel corn
1 15 oz can tomato sauce
1 cup piquant sauce
1 tablespoon chili powder
1 teaspoon cumin
16 oz cottage cheese (low fat or regular)
2 slightly beaten eggs
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic powder
12 corn tortillas
1 cup shredded Monterey Jack or mozzarella cheese
1 tsp saltpepper to taste

Preheat oven to 375 degrees.

Brown meat with the onion, salt and pepper. Drain the meat and then add corn, tomato sauce, piquant sauce, chili powder and cumin. Simmer, stirring frequently until everything is heated through. Set aside.

Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder. Mix well.
Arrange 6 tortillas on bottom and up the sides of lightly greased 13x9 inch baking dish, overlapping as necessary.

Top with half the meat mixture. Spoon all of the cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture and then cover entire dish with shredded Monterey Jack or mozzarella cheese.

Bake in preheated oven at 375 degrees about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Enjoy!

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Linda
Cook Mexican