1 lb. lean ground beef
1 c. (1/2 pt.) sm. curd cottage cheese
1 tbsp. instant minced onion
3-4 canned green chilies (instead use 2 oz. of chopped diced green chilies)
1/2 tsp. garlic salt
2 (8 oz.) cans tomato sauce
1 (6 1/2 oz.) pkg. crisp tortilla chips
1 c. chopped sliced ripe olives
2 c. (1/2 lb.) grated Monterey jack cheese
1 c. (1/2 pt.) dairy sour cream

Fry beef until pink disappears and meat is crumbly. Drain fat. Add onion, garlic, salt, tomato sauce and olives to beef. Combine dairy sour cream and cottage cheese with chopped green chilies. Crush tortilla chips slightly saving a few whole ones for garnish. Place half the chips in bottom of well buttered 2 1/2 quart casserole. Add half of the meat mixture; cover with half the sour cream mixture; sprinkle with half the grated cheese. Repeat layers. Bake in uncovered moderate, 350 degree oven for 30-35 minutes or until bubbly hot. Garnish with reserved tortilla chips.