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Texas Lasagna

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A tasty and quality family meal infusing enchiladas and lasagna!   @kellycookstexas   @thefeedfeed

A tasty and quality family meal infusing enchiladas and lasagna!   @kellycookstexas   @thefeedfeed


2 pounds lean ground beef1 1/2 teaspoons beef bouillon1/2 large onion, diced1-2 jalapenos, seeded and diced1 packet taco seasoning1 can Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 can of water2 large eggs, beaten1 cup cottage cheese1 cup ricotta cheese8 ounces Monterey Jack cheese, grated1 1/2 teaspoon garlic powder12 white corn tortillas, cut into strips Red Gold® Mild Salsa 15.5 oz, for garnishtortilla chips, for garnishdiced avocado, for garnishfresh cilantro, for garnish


  • Preheat over to 350°F.
  • In a large skillet, brown ground beef with beef bouillon, onion and jalapeno.  Add taco seasoning, Red Gold Petite Diced Tomatoes and Red Gold Diced Tomatoes, and one can of water.  Simmer for 20 minutes, stirring occasionally.
  • In a bowl combine eggs, cottage cheese, ricotta cheese, Monterey Jack cheese and garlic powder.
  • Add half of the meat sauce to the bottom of a greased casserole dish, then top with half of the tortillas, and half of the cheese mixture.  Repeat layers.
  • Bake uncovered 30-40 minutes until bubbly and browned.  Let stand for 10 minutes before serving. 
  • Garnish with Red Gold Salsa, crushed tortilla chips, diced avocado, and fresh cilantro if desired.
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