MEXICAN CASSEROLE

2 Lbs. Ground Chuck
1 Pack Taco Seasoning
1 Teaspoon Seasoned Salt
1 Can Rotel Tomatos with chilies
16oz. Cottage Cheese, small curd
15oz. Tomato Sauce
2 Eggs, lightly beaten
12 Corn Tortillas, 6 inch, cut into quarters
4 Cups Monterey Jack Cheese, shredded

In a large skillet , cook meat over medium heat and drain. Add the seasoning salt, taco seasoning, rotel and tomato sauce, reduce heat and simmer uncovered for 15 minutes. In a small  bowl combine the cottage cheese and eggs. In a sprayed 13 x 9 pan layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, half of the cheese mixture. Repeat layers. Bake on 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving.