Rio Grande Lasagna

Rio Grande Lasagna

1 container (16 ounces) cottage cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crushed
1 pound ground beef
1 can (10 ounces) Casa Fiesta Tomatoes & Green Chilies® or Rotel Tomatoes & Green Chilies
1 cup Picante Sauce
1 tablespoon Chili Powder
1 cup frozen whole kernel corn
12 corn tortillas (6-inch)
1 cup shredded Cheddar cheese (4 ounces)

Mix cottage cheese, eggs, Parmesan cheese and oregano.Set aside.

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

Stir in tomatoes & green chilies, picante sauce, chili powder and corn. Heat through.

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

Bake at 400-degrees F for 30 minutes or until hot. Sprinkle with Cheddar cheese.
Let stand 10 minutes. Serve with additional picante sauce if you wish.