Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
Source: The Houston Chronicle
1 lb. ground beef
1 (17 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
1 c. Pace picante sauce
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 (16 ounce) low fat cottage cheese
2 slightly beaten eggs
1/4 c. grated Parmesan cheese
1 tsp. oregano
1/2 tsp. garlic salt
12 corn tortillas
1 c. shredded Cheddar cheese
Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer, stirring frequently, for 5 mins.
Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.
Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-in. 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 fahrenheit about 1/2 an hour or until hot and bubbly.
Remove from oven, and sprinkle and distribute with Cheddar cheese. Let stand 10 minue before serving with additional picante sauce.
Yield: 6 servings
