Texas-Style Lasagna

Name: Texas-Style Lasagna
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 chiles; 2 cups 4% cottage cheese; 2 large 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 avocado

11 ingredients

4 steps

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 chiles
2 cups 4% cottage cheese
2 large 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 avocado

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning, tomatoes, tomato sauce and chiles. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
2

In a greased 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and Monterey Jack cheese. Repeat layers.
3

Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired.
4

Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160°.