Michael \"Dog3\" Lonergan wrote:
>
> biig > :
>
> >
> > I have a recipe that calls for this, but don't have any. I do,
> > however, have a jar of medium spice salsa. Are they a similar product?
> > tia....Sharon
> >
>
> There are Salsas and then there are salsas. Whatcha' making? Generally, in
> my experience, any recipe calling for a name brand product is put out by
> the manufacturers' kitchens. Natually the manufacturer will want you to buy
> their product for the ingredients. Unless of course, a very specific
> ingredient is called for in the recipe for a specific reason. You didn't
> post the recipe so I'll just take a stab at it and say just about any salsa
> will do.
>
> Michael

It's called Mexicorn Lasagne and I'm guessing the salsa will do, but
haven't made this before and I have people coming for supper tomorrow.
I've been under the weather and this seems the easiest thing to serve,
considering what ingredients in my pantry and freezer

1 lb ground beef
1 can drained kernel corn (I'll use frozen)
1 can 15 oz tomato sauce
1 cup Pace Picante sauce
1 tbsp chili powder
1 1/2 tsp ground cumin
1 carton 16 oz low fat cottage cheese
2 eggs, slightly beaten
1/4 cup grated parmesan
1 tsp oregano leaves, crushed (I only have dried)
1/2 tsp garlic salt (I'll use granules)
12 corn tortillas
1 cup shredded cheddar

Brown meat in lg. skillet, drain. Add corn, tomato sauce, picante
sauce, chili powder and cumin. Simmer, stirring frequently 5 min.
Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt.
Mix well. Arrange 6 tortillas on botton and up sides of lightly greased
13x9x2 inch baking dish, overlapping as necessary. Top with half the
meat mixture. Spoon the cheese mixture over the meat. Arrange
remaining tortillas over cheese, overlapping as necessary. Top with
remaining meat mixture. Bake in preheated over at 375 for about 30
mins. or until hot and bubbly. Remove from oven and sprinkle with
cheddar cheese. Let stand 10 minutes before serving with additional
picante sauce.