1 can (17 oz.) whole kernel corn, drained
2 tbsp. green chilies, chopped
1 1/2 lbs. ground beef
1 c. Betty Crocker Potato Buds mashed potatoes, dry
1/2 c. water
1/2 tsp. garlic salt
1 jar (8 oz.) taco sauce
1 1/2 c. creamed cottage cheese, small curd
1 tbsp. snipped chives
2 eggs, beaten
1 1/2 c. shredded cheddar cheese (6 oz.)
1/4 c. grated Parmesan cheese
1/4 c. coarsely crushed tortilla chips

Heat oven to 350 degrees. Butter 2 quart casserole. Spread corn over bottom of casserole; sprinkle with chilies. Cook and stir ground beef in 10 inch skillet until brown. Drain. Stir in potatoes, water, garlic salt and taco sauce; spoon over corn. Cover and bake 15 minutes. Mix cottage cheese, chives and eggs; spread over beef mixture. Sprinkle with cheeses. Bake uncovered until cheese is bubbly, 15 to 20 minutes. Sprinkle with tortilla chips. Makes 6 servings.

High altitude directions (3500 to 6500 feet) : Heat oven to 375 degrees. Use 3 quart casserole. Increase first bake time to 25 minutes. Decrease oven temperature to 350 degrees and increase second bake time to 25 to 30 minutes. Let stand covered 5 minutes.