Go Back
Homemade Texas Lasagna photo
Print Recipe Save it for later

Texas Lasagna

A hearty layered casserole combining seasoned ground beef, tortillas, cottage cheese, and melted Monterey Jack for a Tex-Mex twist on classic lasagna.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 pounds ground beef
  • 1 teaspoon seasoned salt
  • 1 package taco seasoning
  • 14.5 ounce diced tomatoes can, undrained
  • 15 ounce tomato sauce can
  • 4 ounce green chilis can, chopped
  • 2 cups cottage cheese about 16 oz
  • 2 eggs lightly beaten
  • 12 corn tortillas 6-inch, torn
  • 4 cups Monterey Jack cheese shredded
  • crushed tortillas optional
  • salsa optional
  • avocados cubed, optional

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  • In a large skillet over medium-high heat, cook the ground beef, breaking it up, until no longer pink.
  • Add the seasoned salt, taco seasoning, undrained diced tomatoes, tomato sauce, and chopped green chilis to the skillet; stir to combine.
  • Reduce heat to medium-low and simmer the meat mixture, uncovered, for 15–20 minutes until slightly thickened.
  • While the meat simmers, whisk the cottage cheese and lightly beaten eggs together in a bowl until well combined.
  • Spread half of the meat sauce in the bottom of the prepared baking dish.
  • Layer half of the torn corn tortillas over the meat, then spread the cottage cheese mixture over the tortillas, and sprinkle with half of the shredded Monterey Jack.
  • Repeat the layers with the remaining meat, tortillas, cottage cheese mixture, and top with the remaining shredded cheese.
  • Bake the assembled casserole uncovered for 30 minutes, until bubbly and cheese is melted.
  • Let the lasagna stand at room temperature for 10 minutes before serving and top with optional crushed tortillas, salsa, and cubed avocados if desired.

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • Spatula or spoon
  • Measuring Cups and Spoons

Notes

  • Use torn 6-inch corn tortillas for easier layering.
  • Lightly beat the eggs to help bind the cottage cheese layer.
  • Simmer the meat sauce until it thickens slightly for less watery casserole.
  • Let the casserole rest 10 minutes to firm up before slicing.