Mexican Lasagna

• 1 1/2 lb. ground beef
• 1 large onion, chopped
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. garlic powder
• dash of chili powder
• 1 can enchilada sauce
• 1 small can ripe olives, chopped
• 1 (16 oz.) can tomatoes
• 1/2 to 3/4 lb. Mozzarella cheese, grated
• 1 c. small curd cottage cheese
• 1 egg
• 1/2 c. salad oil
• 1/2 lb. Cheddar cheese, grated
• 8 corn tortillas
• 1/2 bag tortilla chips

1. Brown meat and onion; add spices, sauce, tomatoes and olives. Mix egg with cottage cheese and set aside.
2. Soften tortillas in heated oil and cut in half or quarters.
3. In a large casserole or 13 x 9-inch baking dish, spread 1/3 meat sauce, 1/2 Mozzarella cheese, cottage cheese and 1/2 tortillas.
4. Repeat layers.
5. Top with remaining meat mixture, Cheddar cheese and tortilla chips. Bake at 350u0b0 for 20 to 30 minutes or until bubbly.

ground beef, onion, salt, pepper, garlic powder, chili powder, enchilada sauce, ripe olives, tomatoes, mozzarella cheese, cheese, egg, salad oil, cheddar cheese, corn tortillas, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229268 (may not work)