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Texas-Style Lasagna Recipe

Texas-Style Lasagna Recipe photo by Taste of Home

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With its spicy flavor, this dish is a real crowd-pleaser. It goes great with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas

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Texas-Style Lasagna Recipe

Prep: 40 min. Bake: 30 min. + standing

Yield: 12 Servings

40 30 70

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 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
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 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-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the 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.
Serve immediately or before baking, cover and freeze casserole for up to 3 months.
To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 349 calories, 18 g fat (10 g saturated fat), 101 mg cholesterol, 1,041 mg sodium, 20 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Texas-Style Lasagna in Country October/November 1994, p49

Medium-Bodied Red Wine

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

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Texas-Style Lasagna

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Reviewed on Jun. 27, 2012 by faith7025

I was skeptical about this recipe and a bit confused about how much to tear the tortillas, but I was very surprised by how great it blended together when it baked. I substituted chopped green peppers for the chilis and added extra red pepper, cilantro, and chili powder. It was even better warmed up the second day!

Reviewed on Jun. 18, 2011 by joshandholli

This has become one of my favorite recipes to make ever- for company and just for the family! I use flour tortillas instead of corn, and I use ricotta cheese instead of cottage. But other than that I make this recipe exactly as it is written. LOVE IT. :)

Reviewed on Feb. 10, 2011 by susnan

So easy and tasty. My husband and I really liked it, but my son-in-law didn't. I think he would have liked it better if I hadn't told him that it was Texas "lasagna." He probably expected lasagna noodles.

Reviewed on Dec. 21, 2010 by RysGirl99

This was almost better then regular lasagna - I had doubts, but it was amazing and I can't wait to make it again!

Reviewed on Dec. 15, 2010 by divajoanna

made this recipe on a whim...loved, loved it. Easy to make (and I don't like cooking). Recipe was very filling and flavorful.

Reviewed on Oct. 14, 2010 by ringling

It was even better two days later, loved it and I will make this again. Thanks for a great recipe Effie.

Reviewed on Mar. 31, 2010 by sjaobrien

We loved this recipe. It was very moist and flavorful! Even our 2-year old loved it and wanted seconds.