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Venison Tortilla Lasagna

I always keep a copy of this recipe around, because every time someone new tries this lasagna, they want to make it, too. It freezes well and is excellent for leftovers…if there are any.
  • Total Time
    Prep: 25 min. Bake: 35 min. + standing
  • Makes
    12 servings

Ingredients

  • 1 pound ground venison
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 cup salsa
  • 1 envelope taco seasoning
  • 2 large eggs, lightly beaten
  • 2 cups 4% small-curd cottage cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 10 flour tortillas (8 inches)
  • 1-1/2 cups shredded cheddar cheese

Directions

  • In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin.
  • Cut tortillas in half; place half of them in a greased 13x9-in. baking dish (tortillas will overlap). Top with half of the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce.
  • Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

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