Texas Lasagna

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I absolutely love casseroles because they are delicious and feed a lot of people. Casseroles and enchiladas are the hardest thing for me to photograph. You kind of just scoop them up and a lot of the time they aren’t very pretty. We have Taco Tuesday at our house and I always make this taco casserole, but it was time to switch things up!

A slice of Texas lasagna on a white plate with a fork.

This casserole was fantastic! It was hearty and the layers are amazing. The best part is that you can top it with your favorite things. Fresh avocado, tomatoes, sour cream and corn tortilla chips made this delicious casserole even better and this makes the perfect weeknight meal!

Texas casserole in a white baking dish with one piece missing to show the flavorful inside.

Texas Lasagna

5 from 1 vote
A delicious texas style casserole that can be spiced up with your favorite toppings!
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Author Alyssa Rivers
Servings: 12 Servings


  • 1 1/2 pounds ground beef
  • 1 tsp. seasoned salt
  • 1 package taco seasoning
  • 1 can diced tomatoes 14.5 oz., undrained
  • 1 can tomato sauce 15 oz
  • 1 can green chilis 4 oz chopped
  • 2 cups ottage cheese 16 oz.
  • 2 eggs lightly beaten
  • 12 corn tortillas 6 inch torn
  • 4 cups monterey jack cheese shredded
  • crushed tortillas optional
  • salsa optional
  • cubed avocados optional


  • In a large skillet cook ground beef until no longer pink. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce, and chilis. Reduce heat and simmer, uncovered for about 15-20 minutes.
  • In a small bowl combine the cottage cheese and eggs. Grease a 9x13 inch pan.
  • Layer half of the meat sauce in the bottom of the 9x13 pan. Next, layer half of the torillas, them cottage cheese, and half of the cheese. Repeat layers ending with cheese.
  • Bake uncovered at 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with optional toppings.
  • Serve immediately or before baking, cover and freeze up to 3 months.


Serves: 12

Calories418kcal (21%)Carbohydrates21g (7%)Protein26g (52%)Fat26g (40%)Saturated Fat13g (65%)Cholesterol107mg (36%)Sodium1168mg (49%)Potassium530mg (15%)Fiber4g (16%)Sugar6g (7%)Vitamin A937IU (19%)Vitamin C11mg (13%)Calcium363mg (36%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine Italian American
Keyword Lasagna, lasagna recipes, texas lasagna
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Was great!!!, I added drained can of black beans and roasted corn salsa to meat mixture. Easy weeknight meal

  2. Used ricotta rather than cottage cheese – but since it’s a Mexican inspired dish, could also use cojita. Made up our own Mexican seasonings for the meat rather than taco seasonings. Tastes great and you can modify at will.

  3. This is terrific! I used ground turkey instead of beef. Also, I cut my tortillas into fourths and toasted them in the oven to make them crispy. Thanks so much for a keeper.

  4. This was so good. My family loved it. Don’t skip the cottage cheese. It was great. I added some chopped green onion to the cottage cheese mixture. My family has requested I make this again this week!

  5. Just had this for dinner – loved it! And more importantly, so did my hubby! He said we should have this for dinner every week! Thanks for sharing the recipe.

  6. We love all Mexican dishes so couldn’t wait to make this. It was a nice change using the corn tortillas instead of the flour ones. It gave it a nice flavor. It was picture perfect when I took it out of the oven. The only changes I made were: I put black olives on top with tomatoes and advocado and we topped it with taco sauce instead of salsa. Yum!

  7. I was wondering how you put the corn tortilla’s, do you overlap them or just tear them to fit? Do they end up soft? I guess using flour one’s would not work the same. Just wondering because I have some left over. This looks fantastic!

  8. This is my 13 yr old son’s new favorite meal! He will have 2nd’s and 3rd’s when I make this. He was super exicited when he found out that I was making it for dinner tonight. I use a can of Rotel instead of using seperate cans of diced tomatoes and green chilies.

  9. Absolutely love this recipe! I added a can of refried beans to the meat mix, and instead of cottage cheese/egg, I used sour cream! My family loved it:) Thanks!!!!!!!!!!!!!!!!!!!

  10. I’m going to add a cut up red and green pepper since I don’t want them to go to waste. Maybe part of an onion too. Love the cut up carrot idea too!

  11. I made this last night and it was delicious! I used ground turkey and I added frozen corn which turned out great. I also left out the chiles because I wanted to make it as appealing as possible to my picky 5 and 2 year olds. I also only used 8 corn tortillas because that’s what I had on hand and it was good, but I might try using more the next time. I also grated some carrot into the meat for a little extra veggie value for the kiddos and you couldn’t even tell they were there with all the other great flavors (score for mom)! Thanks for a great recipe!

  12. This recipe looks great! I can’t wait to try it. I’m interested in making it for the freezer, but I have a question for cooking it after freezing. Would you recommend I bake it frozen for a longer time or would it be better to thaw it in the fridge first and then bake?

    1. I am sure that you can bake it frozen but it might take longer. When I bake something that is frozen, I just put it in the fridge the night before. 🙂

  13. Making this for dinner tonight!
    Dave- I added all the calories together, and if you use 95% lean ground beef, each serving is 322 calories. For personal preferences, I left the cottage cheese and eggs out, so mine came to 291 a serving.

    1. I’m planning to make this–it looks delicious! Was wondering how yours turned out without the cottage cheese/eggs? Not sure my kids would go for the cottage cheese…

      1. I thought it was great with the cottage cheese. My 10 year old ate it but I knew my picky 5 year old wouldn’t with the meat. You can totally leave it out if you want to! 🙂

  14. Made your queso burgers Friday and this Saturday night….so yummy and a big hit. Thank you for the delicious recipes.

  15. This looks awesome, but do you have the nutritional information for it. Wy wife and I count calories and in order to add this to our “menu”, I would need that information.

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