South of the Border Lasagna

• 2 pounds Lean Ground Beef
• 1 whole Medium Onion, Chopped
• 2 cloves Garlic, Minced
• 2 Tablespoons Chili Powder
• 3 cups Tomato Sauce
• 1 teaspoon Sugar
• 1 Tablespoon Salt
• 1/2 cups Sliced Black Olives
• 1 can Chopped Green Chiles
• 12 whole Corn Tortillas
• 2 Tablespoons Vegetable Oil
• 2 cups Cottage Cheese, Small Curd
• 1 whole Large Egg, Lightly Beaten
• 2 cups Monterey Jack Cheese, Shredded
• 1 cup Shredded Cheddar Cheese

1. Preheat oven to 350.
2. Brown meat and drain.
3. Add onions and garlic and cook until soft and translucent.
4. Add chili powder and mix well.
5. Add tomato sauce, sugar, salt, olives and green chilies, then simmer 15 minutes.
6. While simmering, soften tortillas in hot oil and drain on paper towels.
7. Beat egg, mix in cottage cheese and set aside.
8. In a 9 x 13 pan, layer 1/3 meat mixture, 1/2 Monterrey Jack, 1/2 cottage cheese, 1/2 tortillas.
9. Repeat layers.
10. End with meat sauce on top and cover with grated cheddar.
11. Bake 30 min, mostly covered with aluminum foil.
12. Serves 8-10.

ground beef, onion, garlic, chili powder, tomato sauce, sugar, salt, black olives, green chiles, corn tortillas, vegetable oil, cottage cheese, egg, cheese, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/south-of-the-border-lasagna/ (may not work)