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Texas Lasagna

Posted By Sweet Pea On In Cooking,food | 41 Comments

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!

Texas 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

DIRECTIONS

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.