I love Mexican food. I never say no to it when out with friends who suggest the option. So, I found a recipe here, which by changing it up a little to add my own healthy take, I found it tasty and refreshing from the norm.

Ingredients

• 1 lb. lean ground meat (I used turkey)  – I used ground chicken since I hate Turkey and I don’t eat beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 1/2 cups salsa –  I used fresh diced tomatoes
• 1 cup corn (can use frozen or canned, drain as needed)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 8-12 corn tortillas, divided and cut to fit lasagna
• 1 (16 oz.) container cottage cheese (I used an organic low-fat version) –
• 1/2-1 cup shredded cheddar cheese, for sprinkling over the top of the lasagna

Instructions

• Preheat oven to 375 degrees F. Brown meat in a large skillet on med-high heat, drain as needed. Return meat to skillet and add onions and green pepper, cook until tender; stirring occasionally.
• Add salsa, corn and seasonings; stir well.
• Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13×9-inch baking dish. Repeat layers; cover with remaining meat sauce and sprinkle with cheddar cheese.
• Bake for 30 minutes. Allow to cool for about 10 minutes before serving.
• Serve with guacamole, avocado, sour cream, black olives, cilantro and/or additional salsa. Enjoy!

Notes