Mexican Lasagne

• 1 lb. ground beef
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 (14 1/2 oz.) can tomatoes
• 1 (10 oz.) can enchilada sauce
• 1/4 c. sliced olives
• dash of salt
• 1 1/2 c. (6 oz.) shredded American cheese
• 1 c. cream-style cottage cheese
• 1 egg, beaten
• 1/2 c. vegetable oil
• 8 corn tortillas

1. Preheat oven to 350u0b0.
2. Combine first 4 ingredients; cook over medium heat.
3. Drain.
4. Add tomatoes and next 3 ingredients.
5. Bring to boil; reduce heat.
6. Simmer 10 to 15 minutes.
7. Combine 1 cup American cheese with cottage cheese and egg.
8. Heat oil in pan. Cut tortillas into quarters and cook in oil.

ground beef, celery, onion, green pepper, tomatoes, enchilada sauce, olives, salt, american cheese, creamstyle cottage cheese, egg, vegetable oil, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959634 (may not work)