I love Tex-Mex inspired dishes so when I saw this recipe I knew I had to try it. The extra bonus is that it is quick, easy to make and is a meal all in one kind of dish. Not to mention extremely yummy. I used pinto beans for this recipe, but I think black beans or kidney beans would be great also. I also used green enchilada sauce, but red would be fine as well. I think even a can of corn would be great in this, just play around use what you have on hand or what you like.
Ingredients: 1lb ground beef, 1 package taco seasoning, 1 can diced tomatoes, undrained, 1 can enchilada sauce, 1 can beans, 2 cups cottage cheese, 2 eggs, lightly beaten, 12 corn tortillas (6 inches), torn, 3-1/2 to 4 cups, shredded Monterey Jack cheese
start off browning your ground meat
While its browning crack your eggs in a small bowl and slightly beat
Then add 2 cups of cottage cheese and sir together
Once meat is browned add taco seasoning and enchilada sauce
Then add beans and tomatoes both undrained, you will need the extra juice to absorb into the tortillas.
Stir well and let simmer for about 20 minutes
Then in a 13 X 9 Casserole, spoon in half of the meat mixture
Then layer with 6 corn tortilla and half cottage cheese mixture
Then add your shredded cheese and repeat layers
Bake @ 350 for about 30 minutes
Serve and enjoy!
Print This RecipeTexas Lasagna
1-1/2 pounds ground beef
1 package taco seasoning
1 can diced tomatoes, undrained
1 can enchilada sauce
1 can beans (any type)
2 cups cottage cheese
2 eggs, lightly beaten
12 corn tortillas (6 inches), torn
3-1/2 to 4 cups shredded Monterey Jack cheese
In a large skillet, cook meat over medium heat until no longer pink; drain. Add the taco seasoning mix, tomatoes, enchilada sauce, and beans. Reduce heat, simmer, uncovered, for 15 to 20 minutes. In a small bowl, combine cottage cheese and eggs.
In a greased 13 x 9 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. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving.