MEXICAN LASAGNA

1 lb ground beef                     2 tbl grated Parmesan                                   

1 large onion, chopped             ½ tsp garlic salt

15-17 oz kernel corn, drained    16 oz cottage cheese

15 oz tomato sauce                 1 bell pepper, chopped

1 cup picante sauce                1 egg, slightly beaten

1 tbl chili powder                    1 tsp oregano

1 ½ tsp cumin                        4 oz shredded cheddar cheese
Corn tortillas

(You can also use ground turkey instead of beef.)

Cook meat and onion, drain.  Stir in corn, tomato sauce, picante, chili powder and cumin.  Simmer 15 minutes, stirring.  Add bell pepper.  Combine cottage cheese, egg, oregano and garlic salt in bowl.  Spoon ½ cup meat mixture over 12 x 8 or 13 x 9 baking dish.  Layer 4 tortillas on top.  Top with ½ remaining meat.  Spoon cheese mixture over meat.  Arrange remaining tortillas over cheese mixture.  Top with remaining meat.  (OPTIONAL:  Pour 8 oz canned tomato sauce over top before putting in oven.)  Bake uncovered at 375 for 30 minutes or until bubbly.  Remove from oven.  Sprinkle with cheddar cheese.  Let stand 10 minutes.

I've found that this is a good dish for pot-luck meals.  We usually have it a couple of days and then I divide the remainder into two-serving portions and freeze them.