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Tex-Mex Lasagna Recipe

"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.

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Tex-Mex Lasagna Recipe

Prep: 35 min. Bake: 40 min. + standing

Yield: 8 Servings

35 40 75

Ingredients

1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 envelope taco seasoning
1/4 teaspoon seasoned salt
6 corn tortillas (6 inches)
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded Colby-Monterey Jack cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes.
Spread 1/2 cup meat sauce in a greased 13-in. x 9-in. baking dish. Top with two tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting. Yield: 8 servings.

Originally published as Tex-Mex Lasagna in Quick Cooking July/August 2004, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed on Sep. 01, 2010 by Classicrock

I love this dish. Hint: I use 9 corn tortillas, putting 3 in each layer. On each layer I leave 2 whole, placing each whole one in a corner, diagonally across from the other. Then I cut one in half to cover the open spots in each layer; otherwise, there's too much open space not covered up by a tortilla. As for the cheese, I use a half and half mixture of cheddar and mozzarella. -Lori in WI.