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Texas-Style Lasagna

With its spicy flavor, this dish is a real crowd-pleaser. It's great with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas
  • Total Time
    Prep: 40 min. Bake: 30 min. + standing
  • Makes
    12 servings

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

  • 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.
  • 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.
  • Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired.
  • Freeze Option: 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°.
Nutrition Facts
1 piece: 349 calories, 18g fat (10g saturated fat), 101mg cholesterol, 1041mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 26g protein.

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