1 lb. lean ground beef
1 tbsp. instant minced onion
1/2 tsp. garlic salt
2 cans (8 oz.) each, tomato sauce
1 c. sliced ripe olives
2 c. (1/2 lb.) grated Monterey Jack cheese
1 c./ (1/2 pt.) diary sour cream
1 c. (1/2 pt.) small curd cottage cheese
1 pkg. (6 1/2 oz.) crisp tortilla chips
3 to 4 canned Ortega chilies, seeded and chopped

Place beef in cold skillet and on medium high heat saute in its own fat until pink disappears and the beef is crumbly. If there is excess fat, drain off. Add onion, garlic salt, tomato sauce and olives to beef. Combine sour cream and cottage cheese with the chilies. Crush tortilla chips lightly, reserving a few chips for garnish. Place half the chips in bottom of well buttered 2 1/2 quart casserole. Add half the meat mixture, cover with half the dairy sour cream mixture, sprinkle with half the grated cheese. Repeat layers. Bake uncovered in 350 degree oven for 30 to 45 minutes or until bubbly hot. Garnish with reserved chips. Makes 6 to 8 servings.

Note: Substitute minced cooked roast beef, chicken, or turkey for beef, if desired