I made this Tex-Mex Style Lasagna which is a great option if you're short on time and low on energy. It’s so easy to throw this together for a busy weeknight meal. It’s taco style ground beef, with corn, black beans layered with tortillas and cheese. It was a big hit with my family.
Prep: 15 mins
Cook: 40 mins
Yields: 10 - 12 Servings
Ingredients
1 pound ground beef
1 teaspoon seasoned salt
1 package (1¼ ounce) taco seasoning
14½ ounce can diced tomatoes, undrained
15 ounce can tomato sauce
4 ounce can chopped green chiles
15 ounce can corn, drained
15 ounce can black beans
2 cups 4% cottage cheese
2 large eggs, lightly beaten
12 corn tortillas (6 inches), torn
3½ to 4 cups shredded Monterey Jack cheese
Optional toppings
Crushed tortilla chips, salsa and avocado
Directions
1In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning, tomatoes, tomato sauce, chiles, corn and black beans. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
2In 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.
3Bake, uncovered, at 350° F for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings.