Texas-Style Lasagna Recipe

By theresaoneil

Ingredients

• 1-1/2 pounds ground beef
• 1 teaspoon seasoned salt
• 1 package (1-1/4 ounces) taco seasoning
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 2 cups (16 ounces) 4% cottage cheese
• 2 eggs, lightly beaten
• 12 corn tortillas (6 inches), torn
• 3-1/2 to 4 cups shredded Monterey Jack cheese
• Optional toppings: crushed tortilla chips, salsa and cubed California Avocado

Details

Servings 12
Preparation time 40mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.

In a greased 13-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.

Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired.

Serve immediately or before baking, cover and freeze casserole for up to 3 months.

To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
Yield: 12 servings.