Categories: casseroles

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 chilies
• 2 cups (16 ounces) 4% cottage cheese
• 2 eggs, lightly beaten
• 12 corn tortillas (6 inches), torn
• 3-1/2 to 4 cups shredded Monterey Jack cheese

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies.

2. Reduce heat, simmer, uncovered, for 15-20 minutes.

3. In a small bowl, combine cottage cheese and eggs.

4. In a greased 13-in. × 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.

5. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving.

6. Serve immediately or before baking, cover and freeze casserole for up to 3 months.

7. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 10-12 servings.

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