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.
