Yield: 12 servings | Prep Time: 40 mins | Bake: 30 mins

Ingredients

1 1/2 lb. ground beef

1 tsp seasoned salt

1 pkg (1 1/4 oz.) taco seasoning

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1 can(4 oz.) chopped green chilies

2 cups (16 oz.) 4% cottage cheese

2 eggs, lightly beaten

12 corn tortillas (6 inches), torn

3 1/2-4 cups shredded Monterey Jack cheese

Optional toppings: crushed tortilla chips, salsa and cubed avocado

Instructions

  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 mins. In a small bowl, combine cottage cheese and eggs.
  2. In a greased 13×9″ 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.
  3. Bake, uncovered, at 350°F for 30 mins or until bubbly. Let stand  for 10 mins 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 mins before baking. Bake according to directions.