1 1/2 lbs. ground beef
1/2 med. chopped onion
1 (16 oz.) can tomatoes
1 (10 oz.) can enchilada sauce
1 (2 1/4 oz.) can sliced ripe olives
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
8 corn tortillas
1 1/2 c. cottage cheese, sm. curd
1 egg
1/2 lb. Monterey Jack, thinly sliced
1 c. shredded Cheddar
1/2 c. finely crushed tortilla chips

Brown beef and onion in large skillet; drain. Add tomatoes, enchilada sauce, olives and liquid, salt, garlic salt and pepper. Bring to a boil and simmer uncovered for approximately 20 minutes; stir occasionally.

Beat cottage cheese with egg. Layer 3 tortillas on bottom of buttered 9x13 pan or 2 1/2 quart casserole. Spread 1/3 of meat sauce on tortillas, Monterey Jack cheese, then cottage cheese - repeat.

Top with Cheddar cheese and tortilla chips. Bake 20 minutes in 350 degree oven. Takes 1 1/2 - 2 hours if casserole has been refrigerated. Serves 6-8.