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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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With its spicy flavor, this dish is a real crowd-pleaser. It goes great with side servings of picante sauce, guacamole and tortilla chips.â Effie Gish, Fort Worth, Texas Ingredients:
1-1/2 pounds ground turkey or 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 |
optional toppings: crushed tortilla chips, salsa and cubed avocado |
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. Reduce heat, simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
2. In a greased 13-in. x 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.
3. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired.
4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 12 servings.
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