Texas Lasagna
This is a cozy, slightly spicy casserole that layers familiar Tex‑Mex flavors into a lasagna-style bake. It’s cheesy, comforting, and perfect for weeknight dinners or casual gatherings. I like to think of it as all the best parts of a taco and a lasagna rolled into one pan — but without the noodles. Corn tortillas form the layers, ground beef provides the savory base, and a cottage cheese-and-egg mixture adds creamy structure. The final bake comes out bubbling with Monterey Jack and ready to be topped with crunchy tortilla crumbs, fresh avocado, and salsa for brightness.
Why you’ll love this Texas Lasagna
- Layered like a lasagna, but with corn tortillas for a fun, gluten-free twist when using corn tortillas that are certified gluten-free.
- Familiar pantry ingredients come together quickly.
- It reheats beautifully for easy lunches or make‑ahead dinners.
Ingredients
- 1 ½ pounds ground beef
- 1 teaspoon seasoned salt
- 1 package taco seasoning
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can green chilis, chopped
- 2 cups cottage cheese, 16 oz.
- 2 eggs, lightly beaten
- 12 corn tortillas, 6 inch, torn
- 4 cups Monterey Jack cheese, shredded
- Crushed tortillas, optional
- Salsa, optional
- Cubed avocados, optional
Make-ahead and serving notes
You can assemble this casserole a few hours ahead and keep it covered in the refrigerator until you’re ready to bake. Let it rest for 5 to 10 minutes after baking so the layers set and slice cleanly. Serve with a bright scoop of salsa and cubes of avocado, and sprinkle crushed tortilla chips for extra crunch if you like.
Step-by-step directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole pan so the lasagna won’t stick.
- In a large skillet set over medium-high heat, add the 1 ½ pounds ground beef. Cook, breaking the beef up with a spoon, until it’s browned and cooked through, about 6–8 minutes.
- Drain any excess grease from the skillet, then return the beef to the heat. Sprinkle in 1 teaspoon seasoned salt and add the 1 package taco seasoning. Stir to combine and cook for 1 minute to toast the seasoning slightly.
- Add the 1 (14.5-ounce) can diced tomatoes (undrained) and the 1 (15-ounce) can tomato sauce to the seasoned beef. Stir in the 1 (4-ounce) can chopped green chilis. Allow the mixture to simmer gently for 3–5 minutes so the flavors meld, then remove from heat.
- In a medium bowl, combine the 2 cups cottage cheese (16 oz.) with the 2 lightly beaten eggs. Stir until the mixture is smooth and uniform; this will help the cheese layer hold together when baked.
- Prepare your corn tortillas: tear the 12 six-inch tortillas into pieces roughly the size of a palm. These torn pieces will be used as the “noodle” layers and soften as the casserole bakes.
- Assemble the casserole in the prepared baking dish. Start with a thin layer of the beef-and-tomato sauce spread across the bottom to prevent sticking.
- Place a single layer of torn corn tortillas over the sauce, covering as much of the surface as possible.
- Spread about half of the cottage cheese-and-egg mixture over the tortillas in an even layer.
- Spoon about one-third of the remaining beef mixture over the cottage cheese layer, spreading gently.
- Sprinkle about one-third of the shredded Monterey Jack cheese (use roughly 1 1/3 cups) over the beef layer.
- Repeat layering once more: place another layer of torn corn tortillas, then the remaining cottage cheese-and-egg mixture, followed by another portion of the beef mixture and another third of the Monterey Jack cheese.
- Finish with the final layer of torn corn tortillas, the last of the beef mixture spread evenly over the top, and the remaining Monterey Jack cheese spread to cover the surface completely.
- Place the casserole in the preheated oven and bake at 350°F for 30–35 minutes, or until the cheese is melted, bubbly, and lightly golden at the edges.
- Remove the dish from the oven and let it sit for 5–10 minutes. This resting time helps the layers settle so you can cut neat slices.
- Garnish each serving with crushed tortillas for crunch, a spoonful of salsa, and cubed avocados if desired. Slice and serve warm.
Tips for success
- If your tortillas are very dry and brittle, warm them briefly in the microwave wrapped in a damp towel to make tearing and layering easier.
- Shredded Monterey Jack melts beautifully and gives a mild, creamy finish, but you can blend in a cup of sharp cheddar for more tang if you like bold flavor.
- To make this dish milder or spicier, choose a mild or hot taco seasoning package and adjust the amount of green chilis and salsa when serving.
- Use low-sodium canned tomatoes and tomato sauce if you want more control over saltiness, since the seasoned salt and taco seasoning already add seasoning.
Variations
- Vegetable-forward: Swap half the beef with sautéed mushrooms, bell peppers, and zucchini to lighten the dish while keeping the structure the same.
- Chicken version: Replace the ground beef with an equal amount of shredded cooked chicken tossed with the taco seasoning and tomato mixture.
- Extra‑cheesy: Add a layer of cream cheese blended with taco seasoning between the tortillas and cottage cheese for a wildly creamy middle layer.
Storage
Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or until warmed through, or microwave individual portions for 1–2 minutes, checking for even heating.
Final thoughts
This Texas Lasagna blends comfort with a festive Tex‑Mex spin. The cottage cheese and eggs give a unique, custardy lift to the layers, while torn corn tortillas soak up the saucy beef and tomato flavors. It’s an unfussy recipe that’s forgiving to variation and prints well for busy weeknights. Gather a few simple toppings, slice into squares, and watch it disappear.
Texas Lasagna
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, cook the ground beef until no pink remains, breaking it up as it cooks.
- Add the seasoned salt, taco seasoning, undrained diced tomatoes, tomato sauce, and chopped green chilis to the skillet; reduce heat and simmer uncovered for 15–20 minutes to thicken the sauce.
- While the sauce simmers, whisk the cottage cheese and lightly beaten eggs together in a mixing bowl until combined.
- Spread half of the meat sauce in the bottom of the prepared baking dish.
- Layer half of the torn corn tortillas over the sauce, then spread the cottage cheese mixture on top, and sprinkle with half of the shredded Monterey Jack cheese.
- Repeat the layers with the remaining meat sauce, tortillas, and cheese, ending with the remaining shredded cheese on top.
- Bake the casserole uncovered for 30 minutes, or until bubbly and the cheese is melted.
- Let the dish stand at room temperature for about 10 minutes before serving and garnish with optional crushed tortillas, salsa, and cubed avocados.
Notes
- Use torn tortillas so they layer and meld with the sauce.
- You can substitute ricotta for cottage cheese if preferred.
- Letting it rest makes slicing cleaner.
