1 lb. ground beef
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 carton (16 oz.) cottage cheese, low fat
2 eggs, slightly beaten
1/4 c. Parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. garlic salt
12 corn tortillas
1 c. (4 oz.) 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 mixing well. Arrange 6 tortilla on bottom and up sides of lightly greased 13 x 9 x 2 inch pan, overlapping as necessary.

Top with half of meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese overlapping, top with remaining meat mixture. Bake at 375 degrees for 30 minutes or until hot and bubbly. Remove from oven sprinkle with Cheddar cheese. Let stand 10 minutes. Serve with additional picante sauce.