With its spicy flavor, this dish is a real crowd-pleaser. It's wonderful with side servings of picante sauce, guacamole and tortilla chips.— Effie Gish, Fort Worth, Texas
Can you freeze Texas-Style Lasagna?
Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160°.
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 chiles
- 2 cups 4% cottage cheese
- 2 large 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, tomatoes, tomato sauce and chiles. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
- In a greased 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and 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.
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