- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Texas-Style Lasagna
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"The whole family loved this one! I am having to learn to cook for two since the kids are off to college. These same preppies asked me to submit this one for their school cookbook; wow! I love that I can use my 9 inch cake pans for it and freeze them for small dinners for my hubby and I, or give them to friends for get well or congrats gifts. I have used a variety of cheeses to change the flavors to suit my needs as well. And since I like mine cheesy, I sometimes will add extra with no problems. I have shared this with my Texas friends who love that they can add their own level of spice."
"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!"
"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. :)"
"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."
"This was almost better then regular lasagna - I had doubts, but it was amazing and I can't wait to make it again!"