1 lb. ground beef, browned & drained
1 can (17 oz.) whole kernel corn, drained
1 can (15 oz.) tomato sauce
1 c. Pace picante sauce
1 tbsp. 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 leaves, crushed
1/2 tsp. garlic salt
12 corn tortillas
1 c. (4 oz.) shredded Cheddar cheese

Combine first 6 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 x 2 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 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.