Texas Lasagna

1 ½ lbs ground beef
1 tsp seasoned salt
1 pkg taco seasoning
1 can diced tomatoes 14.5 oz, undrained
1 can tomato sauce 15 oz
1 can green chilis 4 oz, chopped
2 C cottage cheese 16 oz
2 eggs lightly beaten
12 corn tortillas, 6-inch, torn
4 C Monterey jack cheese shredded
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 to 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 inch pan. Next, layer half of the tortillas, then cottage cheese, and half of the cheese. Repeat layers ending with cheese.  Bake uncovered at 350 for 30 minutes or until bubbly. Let stand ten minutes before serving. Garnish with optional toppings.  Serve immediately or before baking, cover and freeze up to 3 months.