Mex-Corn Lasagna
Submitted by BABY BUNNY
Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
70 minThink lasagna, but swap pasta for soft corn tortillas and marinara for a chili-spiced beef mixture loaded with sweet corn kernels. A cottage cheese filling (spiked with Parmesan, oregano, and garlic salt) layers between tortillas just like ricotta would in Italian lasagna.
The cumin and chili powder give it that Southwestern soul, while the corn adds pops of sweetness throughout. Top with sharp cheddar in the final minutes and serve with extra picante sauce for heat.
Pro Tips
- Overlap tortillas: Arrange tortillas overlapping on bottom and sides to fully line the dish and prevent filling from seeping
- Drain the beef well: Removing excess fat after browning prevents greasy casserole
- Rest before serving: Let lasagna stand 10 minutes after baking so layers set and slices hold their shape
Ingredients
Directions
Brown meat; drain.
Add corn, tomato sauce, picante sauce, chili powder and cumin.
Simmer stirring frequently 5 minutes.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt.
Mix well.
Arrange 6 tortillas on bottom and up sides of lightly greased 13×9×2 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℉ (190℃) F about 30 minutes or until hot and bubbly.
Remove from oven sprinkle with cheddar cheese.
Let stand 10 minutes before serving with additional picante sauce.
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