Texas Casserole

A few nights ago, I was searching through magazines in hopes to find something new to make for dinner. Anytime I can find a casserole that interests me, I get hopeful since chances are, there will be enough leftovers to have for dinner the next night too! I found this recipe in a Taste  of Home magazine, and although I had to change up several ingredients due to what I had in the house, it turned out amazing and was a hit with everyone. Best part of all, we had it the next night for dinner and I didn’t have to cook dinner that night, woo hoo!!! 🙂


1 1/2 lbs ground turkey or beef
1 tsp seasoned salt
2 tbsp taco seasoning
1 (14.5) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (4 oz) can diced green chilis
2 cups cottage cheese
2 eggs
10 corn tortillas
4 cups shredded Mexican blend cheese


In a skillet, cook the turkey or beef until no longer pink. Drain fat. Add the seasoned salt, taco seasoning, diced tomatoes, tomato sauce, and green chilis. Allow to simmer on low for about 15-20 minutes. Meanwhile, combine the cottage cheese and eggs in a small bowl. Set aside. Lightly grease a 9×13 baking pan. Pour half the meat sauce on the bottom of the pan. Follow it up with half the corn tortillas, broken into strips. Pour half the cottage cheese mixture on top of tortillas. Sprinkle 2 cups of cheese on top of cottage cheese. Follow steps one more time ending with the cheese. Bake uncovered, at 350, for about 30 minutes. Serve!

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  1. Brenda Hindsman says:

    Loved this recipe! My only modification was to use an 8 oz. can of tomato sauce and ricotta cheese instead of the cottage cheese. Thank you for a new member to our weekly rotation!

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