Preheat the oven to 350°F.

Cook ground sirloin in a large non-stick skillet over medium heat until browned and fully cooked.

Drain any excess liquid from the skillet.

Add diced tomatoes with juice, diced green chilies, chili powder, ground cumin, minced garlic, salt, and pepper to the skillet with the cooked sirloin. Stir to combine and set aside.

In a small bowl, thoroughly blend egg whites and cottage cheese. Set aside.

Coat a 13x9x2-inch non-stick baking dish with non-stick cooking spray.

Place six quartered tortillas in the prepared baking dish to form the first layer.

Layer all the corn evenly over the tortillas.

Spread half of the meat mixture over the corn.

Sprinkle half of the shredded Monterey Jack cheese over the meat mixture.

Place four quartered tortillas over the cheese to form another layer.

Spread the entire cottage cheese mixture evenly over the tortillas.

Spread the remaining half of the meat mixture over the cottage cheese.

Place the remaining four quartered tortillas over the meat mixture to form the top layer.

Top with the remaining shredded Monterey Jack cheese.

Bake uncovered in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the tortillas are crispy.

Serve immediately.