Layered Mexican Casserole

• 1/2 lb ground beef
• 1 (12 ounce) can whole kernel corn, drained
• 1 (12 ounce) bottle chunky salsa
• 1 (2 1/4 ounce) can ripe sliced ripe olives, drained
• 1 cup cream-style cottage cheese
• 1 (8 ounce) carton sour cream
• 5 cups tortilla chips
• 2 cups shredded wisconsin cheddar cheese
• 1/2 cup chopped tomato

1. Brown meat; drain.
2. Add corn and salsa; cook until thoroughly heated.
3. Reserve 2 tablespoons olives; stir remaining olives into meat mixture.
4. Combine cottage cheese and sour cream.
5. In 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover.
6. Bake at 350u0b0 F for 35 minutes.
7. Stand up remaining chips around edge of casserole. Top casserole with tomato, reserved olives and remaining Cheddar cheese. Continue baking 10 minutes.

ground beef, whole kernel corn, chunky salsa, olives, creamstyle cottage cheese, sour cream, tortilla chips, shredded wisconsin cheddar cheese, tomato

Taken from www.food.com/recipe/layered-mexican-casserole-162402 (may not work)