Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and up sides of a lightly greased 9x13x2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining mixture. Bake in preheated oven at 375` about 30 minutes, or until hot and bubbly. Remove from oven; sprinkle with cheese. Let stand 10 minutes before serving with additional picante sauce. Makes 8 servings. Formatted by Lynn Thomas dcqp82a. Recipe from Gramma/Helen Jolly wwgq25d. Lynn's notes: I made this 5-12-97. Added 1 chopped onion, 3 cloves minced garlic and 1 red pepper, chopped to the meat in the skillet as it cooked. This was an excellent dish and easy to make!