Cooking Instructions:

• In a large skillet over medium heat, add the organic ground beef. Sprinkle in the seasoned salt and taco seasoning, breaking the beef apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
• Once the beef is cooked, stir in the petite diced tomatoes (with their juices), tomato sauce, and chopped green chilies. Allow the mixture to simmer for another 5 minutes, letting the flavors meld together.
• In a mixing bowl, combine the cottage cheese and beaten eggs. Stir until well blended. This mixture will add creaminess to your lasagna and hold the layers together.
• Preheat your oven to 350°F (175°C). In your baking dish, spread a thin layer of the beef mixture on the bottom. Place 4 torn corn tortillas on top, followed by half of the cottage cheese mixture. Sprinkle a layer of shredded Cheddar and Monterey Jack cheese over the top.
• Repeat the layering process: another layer of beef mixture, tortillas, cottage cheese, and cheese. Finish with a final layer of beef mixture, tortillas, and top with the remaining shredded cheese.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
• Once the Texas Style Lasagna is out of the oven, let it cool for about 10 minutes. Top with broken tortilla chips, fresh diced tomatoes, and avocado chunks. Serve with your favorite salsa for added flavor.