California Casserole

• 2 lb. ground round or chuck
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 to 3 Tbsp. chili powder or to taste
• 3 c. tomato sauce
• 1/2 tsp. sugar
• 3/4 Tbsp. salt, with about 1/2 Tbsp. cumin added
• 1 c. sliced black olives
• 1 (4 oz.) can diced green chiles
• 12 corn tortillas
• cooking oil
• 2 c. small curd cottage cheese
• 1 egg
• 1/2 lb. thinly sliced Jack cheese
• 1 c. grated Cheddar cheese
• 1/2 c. chopped green onions
• 1/2 c. sour cream

1. Brown meat in batches in a large, heavy frying pan.
2. (Don't put too much meat into the pan at once; it will cause the meat to turn grey instead of brown.)
3. Saute garlic and onion with last batch of meat.
4. Return all meat to pan.
5. Sprinkle chili powder over meat; mix well.
6. Add tomato sauce, sugar, salt, half the olives and all the diced chiles.
7. Simmer over very low heat for 15 minutes.

ground round, onion, garlic, chili powder, tomato sauce, sugar, salt, black olives, green chiles, corn tortillas, cooking oil, cheese, egg, cheese, cheddar cheese, green onions, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725152 (may not work)