2 c. Monterey Jack or other white cheese (approximately 1/2 lb.), grated
1 lb. ground beef
1 1/2 tbsp. instant minced onion
1/4 tsp. garlic powder
1/4 tsp. cumin powder
1/2 tsp. salt
1/4 tsp. oregano, dried
2 (8 oz. each) cans tomato sauce
1 c. black olives, sliced
1 c. dairy sour cream
1 c. sm. curd cottage cheese
3 or 4 canned green chilies, seeded and chopped
1 (6 1/4 oz.) pkg. crisp tortilla chips, plain

Place beef in cold skillet. On medium-high heat, saute meat in its own fat until pink disappears and beef is crumbly. Drain off excess fat.

Add onion, garlic, cumin, salt, oregano, tomato sauce and sliced olives. Taste and adjust seasonings.

Combine sour cream, cottage cheese and chilies. Have grated cheese ready. Crush tortilla chips, but reserve a few whole ones for garnish.

To assemble casserole, place half the chips in the bottom of a well buttered 2 1/2 or 3 quart casserole dish. Add half the meat mixture; cover with half the sour cream mixture; sprinkle with half the grated cheese. Repeat layers using remaining amounts.

Bake uncovered in a 350 degree oven for 30-35 minutes or until bubbly hot. Garnish with reserved tortilla chips and a few whole olives (either black or green).

For a taste change, roast beef, chicken, or turkey can be substituted for the beef. Serves 6-8. Leftovers can be frozen.