Mexican Corn Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 272.0
  • Total Fat: 7.6 g
  • Cholesterol: 83.2 mg
  • Sodium: 655.1 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 25.6 g

View full nutritional breakdown of Mexican Corn Lasagna calories by ingredient

Number of Servings: 9


    1 pound Lean ground beef
    1 can whole kernel corn
    1 can (15oz) tomato sauce
    1 cup Pace picante sauce or any other type of salsa will work
    ¼ tsp Chili powder (add more if you like it spicey)
    1 1/2 teaspoons Cumin
    1 16oz low fat cottage cheese
    2 Slightly beaten eggs
    1/4 cup Fresh grated parmesan cheese
    1 teaspoon Oregano
    1/2 teaspoon Garlic salt
    12 Corn tortillas
    1 cup Shredded cheese
    Slice black olives


Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer stirring frequently 5 min. combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.

Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture.

Bake in preheated oven at 375 degrees about 30 min or until hot and bubbly. Remove from oven sprinkle with cheddar cheese and top with olives. Let stand 10 minutes (or place back in the oven right after it’s been turned off for a few minutes) before serving with additional picante sauce.

Number of Servings: 9

Recipe submitted by SparkPeople user MARAB88.