El Dorado Mexican Casserole

• 2 lbs lean ground beef
• 1 medium onion, chopped
• 1 teaspoon salt
• pepper
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 1 (15 ounce) can tomato sauce
• 3/4 cup catsup
• 1 (3 ounce) can ripe olives, sliced
• 1 pint sour cream
• 2 cups cottage cheese
• 1 (4 ounce) can green chilies, chopped
• 1 (8 ounce) package tortilla chips, crushed
• 1 (16 ounce) package monterey jack cheese, grated

1. Brown ground beef in large skillet, stirring until crumbly.
2. Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
3. Simmer until onions are tender, stirring frequently.
4. Combine sour cream, cottage cheese and chili pepper in small bowl.
5. Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
6. Bake at 350 degrees for 30 minutes.
7. Serve with picante sauce.

lean ground beef, onion, salt, pepper, garlic salt, garlic, tomato sauce, catsup, ripe olives, sour cream, cottage cheese, green chilies, tortilla chips, cheese

Taken from www.food.com/recipe/el-dorado-mexican-casserole-235528 (may not work)