mexi-corn lasagna

1 lb. ground beef, browned and drained
1 can (7 oz.) whole kernel corn, drained
1 can (15 oz.) tomato sauce
1 cup Pace Picante Sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 16 oz. carton low-fat cottage cheese
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
12 corn tortillas
1 cup (4 oz.) shredded cheddar cheese

Combine first six ingredients in large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375 F oven about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with cheddar cheese. Let stand 10 minutes before serving with additional picante sauce. Serves 8.

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