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Texas-Style Lasagna

 Texas-Style Lasagna
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
12 ServingsPrep: 40 min. Bake: 30 min. + standing

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

2 of 2

Texas-Style Lasagna (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.