Tangy Tortilla Casserole

• 1 1/2 lb. ground beef, crumbled
• 1 medium onion, chopped
• 1 (No. 1) can tomatoes
• 1 (10 oz.) can enchilada sauce
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1 egg
• 1 c. small curd cottage cheese
• 1/2 lb. Jack cheese, grated
• 1/2 c. Cheddar cheese, grated
• 8 tortillas, cut in half
• 1/2 c. packaged tortilla chips, crushed

1. Brown beef and onion.
2. Blend in tomatoes, enchilada sauce, olives, salt and garlic powder.
3. Beat egg into cottage cheese. Spread 1/3 meat sauce into greased 3 quart casserole or a 9 x 12-inch glass baking dish.
4. Top with 1/2 of Jack cheese and 1/2 cottage cheese.
5. Top with 1/2 tortilla halves.
6. Repeat layers. Cover with remaining meat sauce and top with Cheddar cheese. Border with crushed tortilla chips.
7. Bake uncovered at 350u0b0 for 20 minutes.
8. Cut into wedges or squares, depending on the dish it was baked in.
9. Yields 6 to 8 generous servings.

ground beef, onion, tomatoes, enchilada sauce, olives, salt, pepper, garlic powder, egg, cheese, jack cheese, cheddar cheese, tortillas, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264877 (may not work)