Scaloppine La Marsala

• 1 1/2 lb. thinly sliced scallops of veal
• 3 Tbsp. flour
• 1 bouillon cube, dissolved
• 4 Tbsp. water
• 3 Tbsp. butter
• 1 1/2 Tbsp. olive oil
• 1/4 c. cream sherry or Marsala wine
• 1 lb. extra lean ground beef or ground turkey
• 1/2 c. chopped onion
• 1/2 tsp. garlic salt
• 2 (8 oz.) cans tomato sauce
• 1 small can sliced black olives
• 1 c. sour cream
• 1 c. low-fat cottage cheese
• 1 (7 oz.) can Ortega diced green chiles
• 1 pkg. plain tortilla chips
• 2 c. (about 8 oz.) shredded Jack cheese

1. Brown beef/turkey with onion until crumbly; drain any fat. Add garlic salt, tomato sauce and olives, stirring well; set aside.
2. In a medium bowl, mix sour cream, cottage cheese and chiles; set aside.
3. Grate the cheese; set aside.
4. Reserve 6 to 8 whole tortilla chips for garnish and coarsely crush the remainder in the bag.
5. Layer in a buttered large casserole dish:
6. 1/2 of the crushed chips, 1/2 meat mixture, 1/2 sour cream mix and 1/2 grated cheese.
7. Repeat these layers, ending with the grated cheese and whole tortilla chips for garnish.
8. Bake, uncovered, at 350u0b0 for 30 to 40 minutes.
9. Serves 6 to 8.
10. Absolutely yummy!

veal, flour, bouillon cube, water, butter, olive oil, cream sherry, extra lean ground beef, onion, garlic salt, tomato sauce, black olives, sour cream, lowfat cottage cheese, green chiles, tortilla chips, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396829 (may not work)