Mexican Lasagna

• 1 lb. ground pork or beef
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 (10 oz.) can Old El Paso tomatoes and green chillies
• 1 (10 oz.) can enchilada sauce
• 1/4 c. sliced ripe olives
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 (10 count) pkg. taco shells or 1/2 bag taco chips, broken into small pieces
• 1 c. shredded American cheese
• 1 c. cottage cheese
• 1 egg, slightly beaten

1. Brown meat, celery and onion; drain.
2. Add tomatoes and chillies, sauce, olives, salt and pepper.
3. Simmer, uncovered, for 10 minutes; stir occasionally.
4. Break up shells or chips; set aside.
5. Mix cheeses and egg.
6. Spread 1/3 of meat mixture on bottom of 12 x 7 1/2 x 2-inch pan.
7. Top with 1/2 of cheese mixture, then 1/2 of the chips.
8. Repeat layers, ending with meat.
9. Top with chips, either broken or whole.
10. Bake, uncovered, in 350u0b0 oven for 30 minutes.
11. Let stand 5 minutes before serving.
12. Serves 4 to 5 people.

ground pork, celery, onion, tomatoes, enchilada sauce, olives, salt, pepper, taco shells, american cheese, cottage cheese, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397966 (may not work)