Mexi-Corn Lasagna

Campbell's Mexi-Corn Lasagna Recipe

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.

At a glance

Prep

20 min.

Total

1 hr.

Serves

8

Servings: about 1 1/2 cups each

Bake: 30 min.

Stand: 10 min.

Cost per recipe: $10.48 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

16 ounces  (1 container) cottage cheese
2 eggs, 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 tortillas  (6-inch)
1 cup  shredded Cheddar cheese  (about 4 ounces)

How to Make It

  • 1

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

  • 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.

  • 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.

  • 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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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

376

totalfat

17.7g

saturatedfat

7.4g

cholesterol

109mg

sodium

932mg

totalcarbohydrate

27.7g

dietaryfiber

3.3g

protein

26.4g

vitamina

20%DV

vitaminc

8%DV

calcium

30%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#24872