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Mexi-Corn Lasagna

Mexi-Corn Lasagna

3.56 9

South-of-the-border flavors--picante-seasoned ground beef, corn, shredded cheese and chili powder--are layered in between corn tortillas for a saucy, pleasing casserole.

serves 8 people

Ingredients

cost per recipe: $10.86

The price is determined by the national average.

  • 16

    ounces  (1 container) cottage cheese

  • 2

    egg, beaten

  • 1/4

    cup  grated Parmesan cheese

  • 1

    teaspoon dried oregano leaves, crushed

  • 1

     pound ground beef

  • 1

    can (15 ounces) tomato sauce

  • 1

    cup Pace® Picante Sauce

  • 1

    tablespoon chili powder

  • 1

    cup frozen whole kernel corn

  • 12

    corn tortilla (6-inch)

  • 1

    cup  shredded Cheddar cheese (about 4 ounces)

view nutrition info

How to Make It

Stir the cottage cheese, eggs, Parmesan cheese and oregano in a medium bowl. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the tomato sauce, picante sauce, chili powder and corn in the skillet. Heat through. Arrange 6 tortillas in the bottom and up the sides of a 3-quart shallow baking dish. Top with half of the beef mixture. Spoon the cottage cheese mixture over all. Top with the remaining tortillas and beef mixture. Bake at 400°F. for 30 minutes or it's until hot and bubbling. Sprinkle with the Cheddar cheese. Let stand for 10 minutes. Serve with additional picante sauce.
Step 1

Stir the cottage cheese, eggs, Parmesan cheese and oregano in a medium bowl.

Step 2

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the tomato sauce, picante sauce, chili powder and corn in the skillet. Heat through.

Step 3

Arrange 6 tortillas in the bottom and up the sides of a 3-quart shallow baking dish. Top with half of the beef mixture. Spoon the cottage cheese mixture over all. Top with the remaining tortillas and beef mixture.

Step 4

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Sprinkle with the Cheddar cheese. Let stand for 10 minutes. Serve with additional picante sauce.

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Made With
Pace® Picante Sauce

Pace® Picante Sauce

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Ratings & Reviews

(9)
  • Patty P.

    April 17, 2011

    Mexi-Corn Lasagna

    This has been a favorite in my family since I was a kid, and happily, my husband and daughter love it. The corn tortillas kind of melt into it, the flavor is very mild, and they all combine well to make a perfectly seasoned dish. LOVE IT!

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  • Carrie R.

    October 13, 2010

    Mexi-Corn Lasagna

    I've been making this dish since I got the recipe in the Pace Picante Cookbook as a gift over 15 years ago - Simple to make, and always appreciated by kids and adults alike!

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  • mitch h.

    December 30, 2007

    Mexi-Corn Lasagna

    This is great to serve during football games...all the big boys love it!

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  • aneuman

    June 30, 2007

    Mexi-Corn Lasagna

    We just love it!!

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    (0) (0)
  • PAUL T.

    December 21, 2006

    Mexi-Corn Lasagna

    Anytime I make this dish for my friends and family they always ask where did I find the recipe. I always tell them I found in when I was in high school in a magazine. It's also a great dish to take to people who are in mourning, because it's a generous meal.

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