Mexican Lasagna

Utensils: electric skillet; mixing bowl

1 lb. ground beef
1 can (15 1/4oz.) corn, drained
1 can (15 oz.) tomato sauce (no salt)
1 can (6 oz.) black olives, sliced
1 cup picante sauce
2 tsp Darn Good Seasoning
16 oz. low-fat cottage cheese
2 eggs, slightly beaten
1/4 cup grated Parmesan
1 tsp. oregano
12 small tortillas, (fajita size)
1/3 cup shredded cheddar cheese

Brown ground beef in electric skillet and drain off fat. Add corn, tomato sauce, 1/2 cup picant sauce, olives, chili powder and cumin. Simmer, stirring frequently, 5 minutes. In a bowl combine cottage cheese, eggs, (if using), Parmesan, oregano, and garlic powder. Remove meat mixture from skillet. Place 1/2 cup picante sauce on bottom of skillet. Arrange 4 tortillas, overlapping as necessary. Top with meat mixture. Spread cottage cheese mixture on next. Arrange another layer of tortillas, repeat layers 3 times. End with meat mixture. Top with cheese. Cook in electric skillet 25-30 minutes, 300 degrees with lid on and vapor valve closed.





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