Tex-Mex Lasagna Recipe
- 1 1/2 pounds ground beef
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (1.25 ounce) package taco seasoning
- 1/4 teaspoon seasoned salt
- 6 (6 inch) corn tortillas
- 1 (16 ounce) container small curd cottage cheese
- 4 cups shredded Colby-Monterey Jack cheese
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes.
- Spread 1/2 cup meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with two tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350 degrees F for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting.
