Mexican Lasagna

• 1 lb. hamburger
• 1 garlic clove, minced
• 1 (10 oz.) can enchilada sauce or 1 pkg. enchilada mix
• 1 c. cottage cheese
• 1 c. shredded cheese
• 1/2 c. chopped onion
• 1 (16 oz.) can tomatoes
• 1/4 c. sliced ripe olives
• 8 corn tortillas
• oil
• 1 egg, lightly beaten

1. Brown hamburger, onion and garlic.
2. Drain off fat.
3. Add tomatoes, enchilada sauce and olives.
4. Bring to boil.
5. Cover and reduce heat to simmer for 15 minutes.
6. Cut 2 tortillas into quarters.
7. Crisp the quarters and the remaining 6 tortillas in the oil over medium heat.
8. Drain.
9. Set aside the quartered tortillas and break up the remaining 6.
10. Combine the cottage cheese, egg and cheese.
11. Spread 1/3 of the meat mixture in a shallow baking dish. Top with 1/2 of the cheese mixture, then 1/2 of the broken tortillas.
12. Repeat layers, ending with meat mixture.
13. Place quartered tortillas on top.
14. Bake for 30 minutes.

hamburger, garlic, enchilada sauce, cottage cheese, shredded cheese, onion, tomatoes, olives, corn tortillas, oil, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739081 (may not work)