3/4 lb. ground beef
1 med. onion, chopped (about 3/4 c.)
1 env. enchilada sauce mix
1 (6 oz.) can tomato paste
1 3/4 c. hot water
1/4 lb. Darigold Jack cheese, thinly sliced
2 c. corn chips
1 Darigold egg
1/2 pt. Darigold cottage cheese
1/4 lb. Darigold cheddar cheese, thinly sliced
1/2 c. Darigold cheddar cheese, shredded

Combine meat and onions in large skillet and cook until meat is browned and onion is tender. Add sauce mix, tomato paste and hot water. Stir and cook until thoroughly blended. Put 1/3 meat mixture into bottom of buttered, shallow 2 quart casserole. Cover with layer of Darigold Jack cheese slices. Add half the corn chips. Beat egg and combine with cottage cheese and pour over the chips. Make layers of 1/3 meat mixture, the slices of cheddar cheese and remaining corn chips. Top with remaining meat mixture. Make a border of the shredded cheddar cheese. Makes 8 servings.

NOTE: The thin triangular corn chips make a more highly seasoned mixture. The thicker regular chips make a thicker mixture. If casserole is deep, allow 10 extra minutes baking time.