South-Of-The-Border Lasagne

• 2 lb. ground chuck
• 1 medium onion, chopped
• 1 (1 lb.) can tomatoes
• 1 (10 oz.) bottle enchilada sauce
• 1 (2 oz.) can diced olives with liquid
• 1 tsp. salt
• 1/4 tsp. garlic
• 1/8 tsp. pepper
• 1/4 c. salad oil
• 8 corn tortillas
• 1 1/2 c. cottage cheese (1 lb.)
• 2 beaten eggs
• 3/4 c. Jack cheese, sliced
• 1/2 c. shredded Cheddar cheese or more
• 1/2 c. finely crushed tortilla chips

1. Brown beef and onion in a large skillet; drain off fat.
2. Blend in tomatoes, enchilada sauce, olives and liquid, salt, garlic and pepper.
3. Bring mixture to a boil; reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.

ground chuck, onion, tomatoes, enchilada sauce, olives, salt, garlic, pepper, salad oil, corn tortillas, cottage cheese, eggs, jack cheese, cheddar cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498796 (may not work)