Quick & Easy Tex-Mex Lasagna

Lasagna

1 1/2 pounds ground beef
1 package taco seasoning
1 can (14.5 oz) petite diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 can (4 oz) chopped green chilies
2 cups cottage cheese
2 eggs
12 small corn tortillas, torn
2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese

Toppings

2-3 cups tortilla chips broken into medium pieces
Salsa
3 tomatoes, diced
3 avocados cut into chunks

Preparation

Preheat oven to 350°. Grease a 7×11 casserole dish and set aside.
Brown the meat in a large skillet, then drain excess fat.
Return meat to skillet and taco seasoning, seasoned salt, diced tomatoes, tomato sauce, and chopped green chilies. Reduce heat and simmer, uncovered for 15-20 minutes.
Return meat to skillet and taco seasoning, seasoned salt, diced tomatoes, tomato sauce, and chopped green chilies. Reduce heat and simmer, uncovered for 15-20 minutes.
Combine eggs and cottage cheese in a small bowl, whisking until mixed.
Combine eggs and cottage cheese in a small bowl, whisking until mixed.
In the prepared casserole dish, layer half of the meat sauce, half of the tortillas, half of the egg mixture, and half of each kind of shredded cheese. Repeat layers.
In the prepared casserole dish, layer half of the meat sauce, half of the tortillas, half of the egg mixture, and half of each kind of shredded cheese. Repeat layers.
Bake for 30 minutes or until bubbly. Let cool for 5 minutes before topping with tortilla chips, avocado chunks, diced tomato, and salsa. Serve up hot and enjoy!

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