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Volume III
June 10, 2011

Weekly Home / Recipe Center

Texas-Style Lasagna

Serves 10


1-1/2 pounds ground beef
1 teaspoon seasoned salt
1 (1 1/4-ounce) packet taco seasoning mix
1 (14 1/2-ounce) can diced tomato, undrained
1 (15-ounce) can tomato sauce
1 (4-ounce) can chopped green chilies
2 cups (16 ounces) small-curd cottage cheese
2 eggs, beaten
12 corn tortillas (6 inches), torn
3-1/2 to 4 cup shredded Monterey Jack cheese

In a large skillet, brown meat drain. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies mix well. Simmer, uncovered, for 15 to 20 minutes. Combine cottage cheese and eggs. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the meat sauce, half of the tortillas, half of 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.

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