"Mexican Lasagna"

INGREDIENTS
1 pound ground beef
1 (17 ounce) can whole kernel corn, drained
1 cup salsa 1 (15 ounce) can tomato sauce
1 envelope taco seasoning mix
1 (16 ounce) carton cottage cheese
2 eggs 1 teaspoon oregano
1 package Azteca Corn Tortillas (10 or 12 count)
1 1/2 cups shredded cheddar & monterey jack cheese, mixed

Preheat oven to 375 degrees F

• Brown beef and drain.
• Add corn, tomato sauce, salsa and seasoning mix.
• Simmer, stirring frequently for 5 minutes.
• In a separate bowl, combine cottage cheese, eggs and oregano.
• Line bottom of a greased 13"x9" baking dish with 5 (or 6) tortillas, overlapping edges.
• Top with half the meat mixture. Spoon cottage cheese mixture over meat.
• Arrange remaining 5 (or 6) tortillas over cheese mixture.
• Spread remaining meat mixture over all, and top with shredded cheese.
• Bake for 30 minutes or until the cheese is melted and casserole bubbles.
• Let stand 10 minutes before serving.

Makes 6-8 servings.

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