Mexican Lasagna Casserole

This recipe is really looked forward to in our family.  I always make it in a 9" x 13" pan and it doesn't last long.  Come to think of it, when my five boys were growing up, I made two pans of this lasagna!  Gotta keep them happy (and full).

The original recipe I found in a "Favorite Brands" cook book--  the kind where different brands such as Best Foods, Lawry's, Nestle's, etc., share recipes that call for their particular ingredient.  I made just a few modifications to the Lawry's version so here is my version:

Mexican Lasagna

1 pound ground beef
One 29 ounce can  crushed tomatoes (I use Italian seasoned)
1 package taco seasoning (2 if you like it spicy!)
1 teaspoon seasoned salt
One 4 ounce can chopped green chiles
 8 ounce container cottage cheese (or ricotta cheese)
2 eggs, beaten
9 corn tortillas
2 to 3 cups Monterey Jack cheese, shredded (can use a combination of Jack and Cheddar)

Brown ground beef, drain fat from beef.  Add taco seasoning, seasoned salt, canned tomatoes, and green chiles to beef and mix.  Bring to a boil, reduce heat and simmer 10 minutes.
In small bowl, mix cottage cheese and eggs.

In 9 x 13 lightly greased baking dish, spread half of meat mixture in bottom.  Top with half of tortillas (I tear a couple in half to cover well), then spoon half of egg mixture over tortillas.  Sprinkle shredded cheese over layer.  Repeat again, ending with shredded cheese on top layer.
Bake for 20 to 30 minutes in 350 degree oven.  Allow to cool for 10 minutes before cutting and serving.

 

This is a great dish for your family or to take to a get-together.  It tastes even better the next day as leftovers!

Thanks for stopping by!  Enjoy!