from Southern Living magazine:
1 lb ground beef
1 (16 oz) can whole kernel corn, drained
1 (15 oz) can tomato sauce
1 cup picante sauce
1 tbsp chili powder
1 1/2 tsp ground cumin
1 (24 oz) container low-fat small-curd cottage cheese
2 large eggs
1 tsp dried oregano
1/2 tsp garlic salt
12 (5 inch) corn tortillas
1 cup (4 oz) shredded cheddar cheese
Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, set aside.
Stir together cottage cheese, eggs, oregano and garlic salt.
Arrange tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13×9 inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.
Bake at 375F for 30 minutes or until thoroughly heated. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.
Serving suggestions: serve with a side of mexican rice and toppings such as sour cream, onions, peppers and blue corn tortilla chips.
