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

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 and 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, 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 light ungreased 12 x 8 x 2 inch baking dish. Spoon half of the cheese mixture over meat mixture. To put with half of crumbled tortillas repeat layers, starting 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.