Layered Mexican Casserole

• 8 oz. ground beef
• 12 oz. can whole kernel corn, drained
• 12 oz. jar chunky salsa
• 2 1/4 oz. can olives, drained, sliced, pitted
• 1 cup cottage cheese
• 8 oz. sour cream
• 5 cups tortilla chips
• 8 oz. shredded cheese
• 1/2 cup chopped tomato

1. Brown ground beef, drain. Add corn and salsa, cook on med til heated through. Stir in all but 2 T. olives.
2. In separate bowl, mix cottage cheese and sour cream. In a 2 qt. casserole, layer 2 cups chips, 1/2 of meat mixture,
3. 3/4 cup shredded cheese, and 1/2 of sour cream mixture. Repeat. Cover. Bake at 350* for 35 minutes.
4. Place more tortilla chips around the edges (going 1/2 way down between casserole and food).Top with remaining cheese, olives and the tomatoes.
5. Keep uncovered and bake for about 10 min. more or til cheese melts.
6. ( I usually add chopped onion to the ground beef and don't always add olives or fresh tomatoes, esp when they aren't in season.)

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

Taken from www.epicurious.com/recipes/member/views/layered-mexican-casserole-52908171 (may not work)