Mexi-corn Lasagna

1 pound of ground beef (or turkey) browned and drained
1 17 can of whole kernel corn- drained, or the same amount of frozen corn, thawed.
1 can tomato sauce. (15 oz.)
1 cup Picante sauce (the hot kind is good)
1 Tbsp. chili powder
1 and 1/2 tsps. ground Cumin
1 carton (16 oz.) cottage cheese
2 eggs
1/4 cup grated parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. garlic powder
1 tsp salt
12 corn tortillas
1 cup shredded cheddar (Low Fat or No Fat)
Combine first 6 ingredients in a large skillet. Simmer 5 min., stirring frequently.
Combine cottage cheese, eggs, parmesan cheese, oregano, garlic powder, and salt: mix well.
Arrange 6 tortillas on the bottom and sides of lightly greased 13x9x2 inch baking dish.
Top with half of meat mixture, spoon cheese mixture over meat.Arrange remaining tortillas over cheese mix.Top with remaining meat mixture.Bake in pre-heated 375' oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheddar cheese.
Let stand 10 min. before serving.