Venison Tortilla Lasagna Recipe

5 3 2
Venison Tortilla Lasagna Recipe
Venison Tortilla Lasagna Recipe photo by Taste of Home
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Venison Tortilla Lasagna Recipe

Read Reviews
5 3 2
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing

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

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forVenison Tortilla Lasagna

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LaShawnda81 User ID: 7872777 213874
Reviewed Dec. 3, 2014

"I am always looking for good deer recipes and this one is definitely worth the time and effort. My family of 4 ate on this for 3 days. I love being able to have left overs especially when you have kids. Thank you for your awesome recipe and God Bless :)"

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scrapo User ID: 2908723 170208
Reviewed Feb. 28, 2011

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

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sbnelson User ID: 993832 170195
Reviewed Jul. 17, 2009

"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."

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