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

Combine beef, corn, tomato sauce, picante sauce, chili powder and cumin 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 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.