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Venison Tortilla Lasagna

Name: Venison Tortilla Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings.
Cuisine: North America, Mexican
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 large eggs, lightly beaten; 2 cups 4% small-curd cottage cheese; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 10 flour tortillas (8 inches); 1-1/2 cups shredded cheddar cheese

2 reviews

Test Kitchen Approved

Total Time

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

Makes

12 servings

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.

Venison Tortilla Lasagna Recipe photo by Taste of Home

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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 large eggs, lightly beaten
2 cups 4% small-curd cottage cheese
1 teaspoon dried oregano
1/2 teaspoon ground cumin
10 flour tortillas (8 inches)
1-1/2 cups 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 13x9-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.

Venison Tortilla Lasagna

Ingredients

Directions

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