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Receta del día

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Mexene's^® Rio Grande Lasagna

Makes 6 servings

1 container (16 ounces) cottage cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano leaves,
crushed
1 pound ground beef
1 can (10 ounces) Casa Fiesta Tomatoes & Green Chilies^®

1 cup Casa Fiesta Picante Sauce^®
1 tablespoon Mexene^®Chili Powder^®
1 cup frozen whole kernel corn
12 Casa Fiesta corn tortillas^® (6-inch)
1 cup shredded Cheddar cheese (4 ounces)

Mix cottage cheese, eggs, Parmesan cheese and oregano. Set aside.

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Stir in tomatoes & green chilies, picante sauce, chili powder and corn. Heat through.

Arrange 6 tortillas in bottom and up sides of 3-quart shallow baking dish. Top with half of the meat mixture and all the cheese mixture. Top with remaining 6 tortillas and remaining meat mixture.

Bake at 400°F for 30 minutes or until hot. Sprinkle with Cheddar cheese. Let stand 10 minutes. Serve with additional picante sauce.