Texas-Style Lasagna

• 1-1/2 pounds ground 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 chiles
• 2 cups 4% cottage cheese
• 2 large 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

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning, tomatoes, tomato sauce and chiles. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
2. In a greased 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and Monterey Jack cheese. Repeat layers.
3. Bake, uncovered, at 350u0b0 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired.
4. Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160u0b0.

ground beef, salt, taco, tomatoes, tomato sauce, green chiles, cottage cheese, eggs, corn tortillas, shredded monterey jack cheese, tortilla chips

Taken from www.tasteofhome.com/recipes/texas-style-lasagna/ (may not work)