Mexican Lasagna

The kids have always liked this one and it's freezer friendly. Just put it in the fridge to thaw overnight and bake as directed. I usually freeze this in the dish I bake in. Sometimes I'll line it with foil first so I can pop it out of the dish, wrap it, and seal in a zip-lock bag. Keeps my baking dishes free. Just remember... before thawing... be sure to unwrap and return to the original dish!

1 lb. ground turkey
1 14.5 oz. can diced tomatoes
1 pkg. (1 1/8 oz.) taco seasoning
1 4 oz. can diced green chilies
1 2.8 oz. can Durkee French Fried Onions
1 12 oz. carton cottage cheese
1 1/2 cups shreded cheddar cheese
2 eggs - slightly beaten
12 6" corn tortillas
1 tomato - diced
shredded lettuce
sour cream

In large skillet, brown turkey and drain. Add canned tomatoes, green chilies and taco seasoning. Simmer, uncovered, for about 5 minutes. Stir in Durkee onions. In a bowl, combine cottage cheese, 1 cup cheddar cheese and eggs. Quarter tortillas. Cover the bottom of a greased 9"x13" baking dish using the quartered tortillas. Overlap tortillas around sides of the dish to make sort of a 'crust'... I do this by standing the 'triangles' on end around the edges. Spoon half of the meat mixture evenly in dish. Top with quartered tortillas then with half of the cheese mixture. Repeat layers... tortillas, meat, cheese. Bake, covered, at 350 for 45 minutes. Top with remaining cheese. Bake uncovered 5 minutes or until cheese melts. Top with tomatoes, lettuce and sour cream.