Mexicorn Lasagna
Mexicorn Lasagna is an impressive dinner. Made with 1 lb. ground beef, browned and drained, 1 (17 oz.) can whole kernel corn, drained, 1 (15 oz.) can tomato sauce, 1 c. pace picante sauce and 1 tbsp. chili powder, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Combine first 6 ingredients in a large skillet. Simmer 5 minutes, stirring frequently.
Combine cottage cheese, eggs, Parmesan, oregano and garlic salt.
Mix well.
Arrange 6 tortillas on bottom and sides of a lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half meat mixture. Bake in preheated 375Β° oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with Cheddar cheese.
Let stand 10 minutes.
Serves 8.
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