Mom's Mexican Corn Lasagna

Ingredients

• 1 lb. ground beef
• 1 can corn
• 1 can tomato sauce
• 1 cup picante salsa
• 1 tablespoon chili powder
• 1 1/2 tablespoons cumin
• 16 oz. cottage cheese
• 2 eggs (slightly beaten)
• 1/4 cup parmesan cheese
• 1 tablespoon oregano
• 1/2 tablespoon garlic salt
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup cotija cheese (crumbled)

Instructions

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 salsa, 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
5. Sprinkle with cotija cheese, and serve with additional salsa or pico de gallo.