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Homemade Texas Lasagna photo

Texas Lasagna

A hearty Tex-Mex twist on classic lasagna layered with seasoned beef, tortillas, cottage cheese, and melted Monterey Jack.
Print Recipe Save it
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • Spatula or wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 pounds ground beef
  • 1 teaspoon seasoned salt
  • 1 package taco seasoning mix
  • 14.5 ounce diced tomatoes can, undrained
  • 15 ounce tomato sauce can
  • 4 ounce green chiles can, chopped
  • 2 cups cottage cheese about 16 ounces
  • 2 eggs lightly beaten
  • 12 corn tortillas 6-inch, torn
  • 4 cups Monterey Jack cheese shredded
  • crushed tortillas optional
  • salsa optional, for serving
  • cubed avocados optional, for serving

Instructions
 

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  • In a large skillet over medium-high heat, cook the ground beef, breaking it up, until no pink remains.
  • Add the seasoned salt, taco seasoning, diced tomatoes with their juices, tomato sauce, and chopped green chiles to the skillet; stir to combine.
  • Reduce heat to medium-low and simmer the meat sauce, uncovered, for about 15–20 minutes until slightly thickened.
  • While the sauce simmers, whisk the cottage cheese and lightly beaten eggs together in a bowl until combined.
  • Spread half of the meat sauce in the bottom of the prepared baking dish.
  • Top the sauce with half of the torn corn tortillas, then spread the cottage cheese mixture evenly over the tortillas, and sprinkle with one-third of the shredded Monterey Jack.
  • Repeat the layers: remaining meat sauce, remaining torn tortillas, and remaining cottage cheese mixture, finishing with the remaining Monterey Jack cheese on top.
  • Bake uncovered for 30 minutes or until the casserole is bubbly and the cheese is melted and lightly golden.
  • Let the dish stand at room temperature for 10 minutes before serving, and garnish with crushed tortillas, salsa, and cubed avocados if desired.

Notes

  • Use fresh corn tortillas for best texture.
  • Tear tortillas to help them layer and absorb sauce evenly.
  • Adjust taco seasoning to taste for spiciness.
  • Letting it rest helps the layers set for easier slicing.