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Tex-Mex Lasagna

"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.
  • Total Time
    Prep: 35 min. Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 envelope taco seasoning
  • 1/4 teaspoon seasoned salt
  • 6 corn tortillas (6 inches)
  • 2 cups 4% cottage cheese
  • 4 cups shredded Colby-Monterey Jack cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes.
  • Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Top with 2 tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.

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