Mexican Lasagna

1 pkg 8" flour tortillas
1 lb ground beef
1 (17 oz) can whole kernel corn, drained
1 cup prepared salsa
1 (15 oz) can tomato sauce
1 pkg taco seasoning mix
1 (16 oz) cottage cheese
2 eggs
1 tsp oregano
1 1/2 cups shredded Cheddar and Monterrey Jack cheese blend.


Heat oven to 375 degrees.   Brown meat & drain.   Add corn, salsa, tomato sauce & taco seasoning mix.   Simmer, stirring frequently for 5 minutes.   In a separate bowl, combine cottage cheese, eggs & oregano.   Line bottom of greased 13 x 9 baking dish with 5 tortillas, overlapping edges.   Top with half the meat mixture.   Spoon all of the cottage cheese mixture over meat.   Repeat tortillas & meat mixture.   Top with cheese.   Bake for 30 minutes or until cheese melts and casserole bubbles.   Let stand for 10 minutes before cutting & serving.