1 lb. lean ground beef
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can tomato sauce
1 c. Pace picante sauce
1 tbsp. chili powder
1 1/2 tsp. cumin
1 (16 oz.) carton low-fat cottage cheese (small curd)
2 eggs, slightly beaten
1/4 c. grated Parmesan cheese
1 tsp. oregano
1/2 tsp. garlic salt
12 corn tortillas (extra thin)
1 c. shredded Cheddar cheese

Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder, and cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, Parmesan cheese, oregano, and garlic salt; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 inch baking dish, overlapping as necessary. Top with half of meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375 degrees about 30 minutes until hot and bubbly. Remove from oven; sprinkle with Cheddar cheese. Let stand 10 minutes before serving. Yield: 8 servings