Mexican Lasagna 1 pkg. 10" tortilla shells 1 pound hamburg 1 can whole corn, drained 1 cup prepared salsa 15 oz. can tomato sauce 1 pkg. taco seasoning 16 oz. carton cottage cheese 2 eggs 1 teaspoon oregano 1 1/2 cups shredded Cheddar and Montery Jack cheese blend Preheat oven to 375 degrees. Brown hamburger and drain. Add corn, salsa, tomato sauce, and taco seasoning. Simmer, stirring frequently for 5 minutes. In separate bowl combine cottage cheese, eggs and oregano. Line bottom of 9 x 13" baking dish with 5 tortilla shells, overlapping edges. Spoon 1/2 meat mixture over tortillas, then spoon 1/2 cottage cheese mixture over meat. Arrage 5 tortillas on top of cheese. Spread with remaining meat mixture and top with remaining cheese mixture. Sprinkle with shredded cheese blend. Bake for 30 minutes, or until cheese melts and casserole bubbles. Let stand for 10 minutes, then cut and serve.
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