1 lb. ground beef
1 can (17 oz.) whole kernel corn, drained
1 can (15 oz.) tomato sauce
1 c. picante sauce
1 tsp. chili powder
1 1/2 tsp. ground cumin
1 carton (16 oz.) low fat cottage cheese
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. oregano
1/2 tsp. garlic powder
12 corn tortillas
1 c. shredded cheddar cheese

Brown meat and drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring 5 minutes. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic powder; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Add half the meat mixture, spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat. Bake at 375 degrees for 30 minutes until hot and bubble. Sprinkle with cheddar cheese. Serve with additional picante sauce. Serves 8.