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Venison Tortilla Lasagna Recipe

Venison Tortilla Lasagna Recipe photo by Taste of Home

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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.

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Venison Tortilla Lasagna Recipe

Prep: 25 min. Bake: 35 min. + standing

Yield: 12 Servings

25 35 60

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 eggs, lightly beaten
2 cups (16 ounces) 4% small-curd cottage cheese
1 teaspoon dried oregano
1/2 teaspoon ground cumin
10 flour tortillas (8 inches)
1-1/2 cups (6 ounces) 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 13-in. x 9-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. Yield: 12 servings.

Originally published as Venison Tortilla Lasagna in Country October/November 2007, p51

Medium-Bodied Red Wine

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

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Venison Tortilla Lasagna

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Reviewed on Feb. 28, 2011 by scrapo

Yummy! Love to make the whole recipe and then freeze half for busy nights.

Reviewed on Jul. 17, 2009 by sbnelson

I tried this recipe- - all I can say Yummy! My husband and I really enjoyed this dish. It is easy to prepare--- I will be cooking this again in the future.