| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Mexican |
Pasta, Mexican, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 17 |
oz |
Can whole kernel corn, drained |
| 15 |
oz |
Can tomato sauce |
| 1 |
c |
Picante sauce |
| 1 |
tb |
Chili powder |
| 1 1/2 |
ts |
Ground cumin |
| 16 |
oz |
Carton low fat cottage cheese |
| 2 |
|
Eggs, slightly beaten |
| 1/4 |
c |
Parmesan cheese |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Garlic salt |
| 12 |
|
Corn tortillas, divided |
| 1 |
c |
Shredded cheddar cheese (4 oz) |
INSTRUCTIONS
Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante
sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine
cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well.
Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch
baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon
cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top
with remaining meat mixture. Bake in preheated oven about 30 minutes.
Remove from oven, top with cheddar cheese. Let stand 10 minutes before
serving.
Origin: FOODday, newspaper insert Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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