1 lb. ground beef
1/2 c. chopped celery
1/2 c. chopped onion
1 (10 oz.) can Old El Paso tomatoes & green chilies
1 (10 oz.) can enchilada sauce
1 c. cream style cottage cheese
1/4 c. sliced ripe olives
3/4 tsp. salt
Dash pepper
1/3 c. cooking oil
8 tortillas
1 c. shredded American cheese
1 slightly beaten egg

Cook ground beef, celery and onion until meat is brown and vegetables are tender; drain. Stir in tomatoes and green chilies, enchilada sauce, olives, salt and pepper. Simmer, uncovered for 10 minutes, stirring occasionally. Heat oil in another skillet. Cut 2 of the tortillas in quarters; cook remaining 6 tortillas and the quarters in the hot oil until crisp and brown, about 20 to 30 seconds per side; drain on paper towel. Set aside quartered tortillas and break up remaining six. Combine cheeses and egg.

Spread one-third of the meat mixture in bottom of 12" x 7 1/2" x 2" baking pan. Top with half the cheese mixture. Top with quartered tortillas. Bake, uncovered in 350 degree oven for 30 minutes. Let stand 5 minutes before serving. Makes 4 or 5 servings.