Preheat the oven to 350°F (175°C) and grease an 11×7 inch baking dish.
In a large skillet, brown the ground beef over medium‑high heat until no pink remains; drain off excess fat.
Return the beef to the skillet and stir in the seasoned salt, taco seasoning, undrained diced tomatoes, tomato sauce, and chopped green chilies.
Reduce heat to medium‑low and simmer the sauce, uncovered, for 15–20 minutes, stirring occasionally.
Meanwhile, in a small bowl combine the lightly beaten eggs with the cottage cheese until smooth.
Assemble the lasagna in the prepared baking dish: layer half of the meat sauce, half of the torn tortillas, half of the cottage‑cheese egg mixture, and half of the shredded cheese.
Repeat the layers with the remaining meat sauce, tortillas, cottage‑cheese mixture, and shredded cheese.
Bake uncovered at 350°F (175°C) for about 30 minutes, or until the casserole is bubbly and cheese is melted.
Let the dish stand 5 minutes, then top with broken tortilla chips, diced tomatoes, avocado chunks, and salsa; serve immediately.
