1 lb. ground beef or turkey (browned and drained)
1 can (17 oz.) whole kernel corn, drained
1 can (15 oz.) tomato sauce
1 c. Picante Sauce
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 lb. Ricotta cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan
1 tsp. oregano
1/2 tsp. garlic powder
12 corn or flour tortillas
1 c. shredded Cheddar cheese

Combine first 6 ingredients in large skillet, stirring frequently. Combine Ricotta cheese, eggs, Parmesan cheese, oregano and garlic powder; mix well.

Arrange 6 tortillas on bottom and 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. Top with remaining meat mixture.

Bake in preheated 375 degree 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 or salsa. Serves 8.