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

Brown meat in large skillet in batches; saute onion and garlic with last batch. Return meat to pan. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, and 1/2 of olives, and all of the green chilies. Simmer slowly for 1/2 hour over low heat.

While sauce cooks, fry tortillas in hot oil 1 at a time. Don't let them brown, just soften. Drain and cut into quarters. Beat cottage cheese and egg together; set aside. Spread 1/3 of meat in bottom of 6-quart casserole; cover with 1/2 Jack cheese, 1/2 cottage cheese and 1/2 cooked tortillas.

Repeat layers of meat, cheeses and tortillas. Finish with final layer of meat. Top with cheddar cheese and bake at 350 degrees for 30 minutes until casserole is heated through and cheese is melted. Serve with green onions, sour cream and olives. Serves 16.