Categories: Pasta, Mexican, Cheese/eggs 
      Yield: 6 servings 
  
      1 lb Ground beef                              -cheese 
     17 oz Can whole kernel corn,              2    Eggs, slightly beaten 
           -drained                          1/4 c  Parmesan cheese 
     15 oz Can tomato sauce                    1 ts Dried oregano 
      1 c  Picante sauce                     1/2 ts Garlic salt 
      1 tb Chili powder                       12    Corn tortillas, divided 
  1 1/2 ts Ground cumin                        1 c  Shredded cheddar cheese (4 
     16 oz Carton low fat cottage                   -oz) 
  
  Preheat oven to 375F.  Brown meat, drain.  Add corn, tomato sauce,picante 
  sauce, chili powder, cumin.  Simmer, stirring frequently, 5 minutes. 
  Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix 
  well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 
  inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. 
  Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. 
  Top with remaining meat mixture. Bake in preheated oven about 30 minutes. 
  Remove from oven, top with cheddar cheese. Let stand 10 minutes before 
  serving. 
   
  Origin: FOODday, newspaper insert Shared by: Sharon Stevens