Texas-Style Lasagna

Texas-Style Lasagna 1-1/2 pounds ground beef 1 teaspoon seasoned salt 1 package (1-1/4 ounces) taco seasoning 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (15 ounces) tomato sauce 1 can (4 ounces) chopped green chilies 2 cups (16 ounces) cottage cheese 2 large eggs, lightly beaten 12 corn tortillas (6 inches), torn 3-1/2 to 4 cups shredded Monterey Jack cheese Optional toppings: crushed tortilla chips, salsa and cubed avocado In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs. In 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. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired. Freeze Option: Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160°