Mexican Corn Lasagna

• 1 pound Ground beef
• 1 can (17oz) whole kernel corn
• 1 can (15oz) tomato sauce
• 1 cup Pace picante sauce
• 1 tablespoon Chili powder
• 1 1/2 teaspoons Cumin
• 1 16oz low fat cottage cheese
• 2 Slightly beaten eggs
• 1/4 cup Grated parmesan cheese
• 1 teaspoon Oregano
• 1/2 teaspoon Garlic salt
• 12 Corn tortillas
• 1 cup Shredded cheese

Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer stirring frequently 5 min. combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.

Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture.

Bake in preheated oven at 375 degrees about 30 min or until hot and bubbly. Remove from oven sprinkle with cheddar cheese. Let stand 10 minutes before serving with additional picante sauce.
Serves 6.