1 lb. ground beef
1 (17 oz.) can corn, drained
1 (15 oz.) can tomato sauce
1 c. Pace picante sauce
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 carton 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. shredded Mozzarella cheese (can use Cheddar)

Brown and drain ground beef. Combine first 6 ingredients in large skillet. Simmer 5 minutes. Stir frequently. Combine cottage cheese, Parmesan cheese, oregano and garlic salt, and eggs; mix well. Arrange 6 tortillas on bottom and side of lightly greased 9 x 13 x 2 inch baking dish overlapping as necessary. Top with half meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake at 375 degrees for 30 minutes until hot and bubbly. Remove from oven. Sprinkle with Mozzarella cheese. Let stand 10 minutes before serving.