1 1/2 lb. ground beef
3/4 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (14 1/2 oz.) can tomatoes, undrained and chopped
1 (10 oz.) can enchilada sauce
1/2 c. sliced pitted ripe olives
1/8 tsp. salt
1 1/2 c. shredded cheddar cheese, divided
1 c. cream style cottage cheese
1 egg, beaten
1/2 c. vegetable oil
8 corn tortillas

Combine first 4 ingredients in a skillet; cook over medium heat, stirring to crumble meat. Drain well. Add tomatoes and next 3 ingredients; stir well. Bring mixture to a boil; reduce heat and simmer 10-14 minutes, stirring occasionally. Set aside.

Combine 1 cup cheddar cheese, cottage cheese, and egg; stir well. Set aside.

Heat oil in a skillet. Cut 2 tortillas into quarters; cook in oil until crisp. Drain and set aside. Cook remaining whole tortillas; drain and crumble.

Spoon 1/3 of meat mixture into a lightly greased 12 x 8 x 2 inch baking dish. Spoon half of cheese mixture over meat mixture; top with half of crumbled tortillas. Repeat layers, ending with meat mixture. Top with quartered tortillas. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes.

Serves 6.