4 lb. ground round or chuck
2 lg. onions, chopped
2 minced garlic cloves
1/4 c. chili powder or to taste
6 c. tomato sauce
1 tsp. sugar
1 1/2 tsp. salt or less
2 c. sliced black olives
8 oz. diced green chilies
24 corn tortillas
Cooking oil
4 c. sm. curd cottage cheese
2 eggs
1 lb. thinly sliced Monterey Jack cheese
1 c. chopped green onions
1 c. sour cream

Brown meat in batches in a large heavy frying pan or Dutch oven. (Do not put too much meat into the pan at once; it will cause temperature to drop and meat will turn gray instead of brown.) Saute onion and garlic with last batch of meat. Return all meat to pan. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, half the olives, and all the diced green chilies. Simmer over very low heat 15 minutes.

While sauce cooks, fry tortillas in hot oil one at a time. Do not allow tortillas to brown. Drain on paper towels and cut into squares. Beat cottage cheese and eggs together and set aside.

Preheat oven to 350 degrees. Spread 1/3 of meat-tomato sauce mixture in bottom of a 6 quart casserole or in two 9 x 13 inch casseroles. Cover with 1/2 pound sliced Monterey Jack cheese, half the cottage cheese-egg mixture and half the cooked tortillas. Repeat, finishing with a final layer of meat. Top with grated cheddar cheese and bake, uncovered, for 30 minutes, or until casserole is thoroughly heated and cheese is melted. Serve with chopped green onions, sour cream, and olives.