Mexican Style Lasagne

1-1/2 lb. (675 g) extra-lean ground beef
2 cups 3 Cheese Mexicana Finely Shredded Cheese, divided
3/4 cup salsa
12 oz. can corn (or equivalent of frozen corn)
4 flour tortillas (6 inch)

HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa and corn.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.

Zucchini Corn Chowder

3-4 ears or corn, uncooked & cut from cob. (or you can use frozen or canned corn)
2 tbsp. butter
3 c. sliced zucchini
1 c. finely chopped onion
3/4 c. finely diced bell pepper
1 clove garlic
2-3 diced medium red potatoes with skin on
1/4 c. diced ham or Canadian bacon
1/4 tsp. crushed dried basil leaves
1/4 tsp. crushed dried tarragon leaves (I didn't use this spice and the chowder was still delicious)
1/4 tsp. coarse ground pepper
1/4 tsp. paprika
3 c. water
1 can undiluted evaporated milk (I didn't have this on hand and used 1% milk and maybe a little more flour to make the soup thick enough)
1/4 c. all purpose flour
Salt to taste

In heavy saucepan saute zucchini, onion, green pepper, garlic and potatoes in butter. Add corn, water and seasonings. Bring mixture to boil. Reduce heat; simmer 20 minutes. Blend together milk and flour until smooth. Add to corn mixture gradually; cook and stir until thickened. Serve hot. Makes 8 servings.

Zucchini Cobbler

4 cups peeled, cored and chopped zucchini
1/3 cup lemon juice
1/2 cup white sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

2 cups white flour
1 cup white sugar
3/4 cup butter or margarine

1/2 tsp. cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1/2 cup sugar, 1/2 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 8x10 inch baking dish. In a large bowl, combine flour and 1 cup sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/4 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust. Add 1/2 teaspoon cinnamon to remaining flour mixture and sprinkle over zucchini.
Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

This dessert tastes like fresh apple pie! Your family and friends will not be able to tell that they are eating zucchini!