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

Combine beef, celery, onion and peppers in skillet. Cook over medium heat. Drain and add tomatoes, enchilada sauce, olives and salt. Stir well. Bring mixture to a boil, reduce heat and simmer 10 to 15 minutes, stirring occasionally. Set aside.

Combine 1 cup American cheese, cottage cheese and egg, stir well and set aside.

Fry tortillas, cut in quarters until crisp, drain and set aside.

Spoon 1/3 mixture (meat) into 13x9x2 baking dish. Spoon 1/2 cheese mixture, top with 1/2 crumbled tortillas. Repeat layers, ending with meat. Bake at 350 for 30 minutes. Sprinkle with 1/2 cup cheese, bake 5 more minutes until melted, let stand 5 minutes. 6 servings.