Texas Style Lasagna

I got this recipe from a Taste of Home cookbook.  I love it!  It was so yummy! And the great thing about this recipe is you make two lasagna's at once.  So you can either freeze them both for a later date or freeze one and have one that night for dinner.  This is a recipe I'll make again for sure!

* Note: I used diced tomatoes with chilies to give it more spice and since I am not at all a fan of cottage cheese I used Ricotta cheese


Texas Style Lasagna

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

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 x 9 in baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half the Monterey Jack cheese mixture in repeated layers.

(Do this for the second lasagna as well)

Bake, uncovered at 350 degrees F for 30 minutes or until bubbly.  Let stand 10 minutes before serving.

Unbaked casserole can be covered and frozen for up to 3 months.

To bake frozen lasagna:

Thaw in refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Bake according to directions.

Enjoy!
Patti