Mexicorn Lasagna Recipe

Name: Mexicorn Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 17 oz. whole kernel corn, drained; 15 oz. tomato sauce; 1 c. picante sauce; 1 Tbsp. chili powder; 1 1/2 tsp. ground cumin; 16 oz. cottage cheese; 2 eggs, slightly beaten; 1/4 c. grated Parmesan; 1 tsp. oregano; 1/2 tsp. garlic salt; 12 corn tortillas; 1 c. shredded Cheddar

Servings: persons

1 lb. ground beef
17 oz. whole kernel corn, drained
15 oz. tomato sauce
1 c. picante sauce
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
16 oz. cottage cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan
1 tsp. oregano
1/2 tsp. garlic salt
12 corn tortillas
1 c. shredded Cheddar

1
Brown meat; drain.
2
Add corn, tomato sauce, picante sauce, chili powder and cumin.
3
Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, Parmesan, oregano and garlic salt; mix well.
4
Arrange 6 tortillas on bottom and up sides of greased 9 x 13-inch baking dish.
5
Top with half of meat mixture.
6
Spoon cheese mixture over meat.
7
Arrange remaining tortillas over cheese. Top with remaining meat.
8
Bake at 375u00b0 for 30 minutes.
9
Sprinkle with Cheddar cheese.

1513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. ground beef, 17 oz. whole kernel corn, drained, 15 oz. tomato sauce, 1 c. picante sauce, and more.

Yes, Mexicorn Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicorn Lasagna

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