Ingredients:
1 pound ground sirloin
1 (14 1/2-ounce) can chopped tomatoes with juice
1 (4-ounce) can chopped green chilies drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
salt and pepper to taste
2 egg whites
2 cups reduced-fat or fat-free cottage cheese
14 6-inch corn or flour tortillas cut into quarters (corn for Gluten-free option)
1 1/2 cups corn
2 cups shredded reduced-fat Mexican blend cheese
PREPARATION:
Line baking dish with six quartered tortillas. Layer all the corn, half meat mixture, half cheese, four quartered tortillas, then all cottage cheese mixture, remaining half meat mixture, and remaining four quartered tortillas. Top with remaining cheese. Bake, uncovered, 30 minutes
Preheat oven 350 ̊F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
In large nonstick skillet, cook meat over medium heat until done. Add tomatoes with juice, green chilies, chili powder, cumin, garlic, and season to taste. Set aside.
In bowl, blend egg whites and cottage cheese well. Set aside.