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Mexi Corn Lasagna

Mexi Corn Lasagna recipe image
This Mexi Corn Lasagna is a comforting twist on traditional Italian comfort food, blending savory ground beef with sweet corn and a rich, creamy cottage cheese mixture. The layers of soft corn tortillas soak up a zesty picante sauce infused with chili powder and cumin, creating a dish that is both spicy and mild. It&# 226;ÂÂs perfect for busy weeknights or family gatherings, offering a satisfying meal that feels homemade without the fuss. The combination of textures from the crisp-edged tortillas and smooth cheese makes every bite delicious. Serve it warm for a hearty dinner that everyone will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 649.2
Description
This Mexi Corn Lasagna is a comforting twist on traditional Italian comfort food, blending savory ground beef with sweet corn and a rich, creamy cottage cheese mixture. The layers of soft corn tortillas soak up a zesty picante sauce infused with chili powder and cumin, creating a dish that is both spicy and mild. It&# 226;ÂÂs perfect for busy weeknights or family gatherings, offering a satisfying meal that feels homemade without the fuss. The combination of textures from the crisp-edged tortillas and smooth cheese makes every bite delicious. Serve it warm for a hearty dinner that everyone will love.
Ingredients
  • 1 pound Ground beef
  • 17 ounce Can whole kernel corn,
Directions
  1. 1
    Preheat your oven to 375ðF (190ðC).
  2. 2
    In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat.
  3. 3
    Add the drained corn, 15 oz tomato sauce, 1 cup picante sauce, 1 tbsp chili powder, and 1 1/2 tsp ground cumin to the beef.
  4. 4
    Simmer the meat mixture for 5 minutes, stirring frequently, until slightly thickened.
  5. 5
    In a medium bowl, combine 16 oz low-fat cottage cheese, 2 slightly beaten eggs, 1/4 cup Parmesan cheese, 1 tsp dried oregano, and 1/2 tsp garlic salt. Mix well until smooth.
  6. 6
    Lightly grease a 13x9x2 inch baking dish. Arrange 6 corn tortillas on the bottom and sides, overlapping as necessary to create a crust.
  7. 7
    Spread half of the beef and corn mixture evenly over the tortilla base.
  8. 8
    Spoon the cottage cheese mixture over the meat layer, spreading it evenly.
  9. 9
    Arrange the remaining 6 corn tortillas over the cheese layer.
  10. 10
    Top with the remaining beef and corn mixture.
  11. 11
    Bake in the preheated oven for 30 minutes.
  12. 12
    Remove from the oven and immediately sprinkle 1 cup shredded cheddar cheese over the top.
  13. 13
    Let the lasagna stand for 10 minutes to set before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 649.2kcal
% Daily Value *
Total Fat 23.0g36%
Saturated Fat 7.7g39%
Cholesterol 88.5mg30%
Sodium 145.5mg7%
Total Carbohydrate 80.8g27%
Dietary Fiber 10.2g41%
Sugars 13.6g
Protein 44.0g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, let the lasagna rest for 10 minutes after baking. This allows the layers to set, making it easier to cut clean slices.

You can substitute low-fat cottage cheese with ricotta cheese for a smoother texture, though you may need to drain excess liquid from the ricotta first.

If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the meat mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warmed through.

Keywords: mexican, lasagna, ground beef, corn, tortilla, cottage cheese, picante, cheese, baked, family dinner, comfort food, spicy, layered
Read it online: https://www.chefs-mate.com/recipe/mexi-corn-lasagna/