8 lbs. beef (ground)
4 onions, chopped
4 cloves garlic, minced
1 pkg. taco seasoning
2 c. tomato sauce
1 tsp. sugar
4 (4 oz.) cans chopped green chilies
4 c. sliced black olives
8 c. sm. curd cottage cheese
4 eggs
2 lbs. Monterey Jack cheese, sliced
1 (10 oz.) bag tortilla chips
4 c. grated cheese
2 c. chopped green onions
2 c. sour cream

Brown meat in batches, adding onions and garlic to last batch. Return meat to pan. Add taco seasoning, tomato sauce, sugar, chilies, and 1/2 olives and simmer over low heat 15 minutes. Beat cottage cheese with eggs and set aside. Spread 1/3 meat mixture in 12 quart casserole. Cover with layers of 1/2 Monterey Jack cheese, cottage cheese mixture, and chips.

Repeat, ending with final layer of meat. Top with Cheddar and bake at 350 degrees for 30 minutes. Serve with remaining olives, green onions, and sour cream. Casserole may be assembled in advance, refrigerated and returned to room temperature before baking. Serves 24.