Texas Lasagna

Texas Lasagna

1½ pounds ground beef                    1 tsp. seasoned salt
1 package taco seasoning                  14½ oz diced tomatoes
1 can (15 oz) tomato sauce                4 oz chopped green chilis
2 cups (16 oz) cottage cheese           2 eggs lightly beaten
12 corn tortillas (6 inch) torn          4 c. monterey jack cheese

** Optional - crushed tortillas - salsa - cubed avocados

1. In a large skillet cook ground beef until no longer pink. Add seasoned salt, taco seasoning mix, tomatoes (with liquid), tomato sauce, and chilis. Reduce heat and simmer, uncovered for about 15-­20 minutes.
 2. In a small bowl combine the cottage cheese and eggs. Grease a 9x13 inch pan.
3. Layer half of the meat sauce in the bottom of the 9x13 pan. Next, layer half of the torillas, then cottage cheese, and half of the cheese. Repeat layers ending with cheese. 4. Bake uncovered at 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with optional toppings.
 5. Serve immediately or before baking, cover and freeze up to 3 months. 

** For a real pop of tomato flavor substitute 3 oz chopped sun dried tomatoes for the diced tomatoes.

Sun dried tomatoes are low in Saturated Fat, and very low in Cholesterol. They are  also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Vitamin C, Vitamin K, Potassium, Copper and Manganese.