1 lb. ground chuck
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 (14.5 oz.) can tomatoes, undrained, chopped
1 (10 oz.) can mild enchilada sauce
1/3 c. ripe olives, sliced
1 1/2 c. shredded Cheddar cheese, divided
1 c. cream style cottage cheese
1 egg, beaten
Tortilla chips (the low salt kind, if available)

Combine first four ingredients in a skillet; cook over medium heat, stirring to crumble meat. Drain well. Add next three ingredients; stir well. Bring to a boil; reduce heat and simmer 10-15 minutes, stirring occasionally. Set aside.

Combine 1 cup cheese, cottage cheese and egg; stir well. Set aside.

Spoon 1/3 meat mixture into a lightly greased 12x8x2 baking dish. Spoon 1/2 of cheese mixture atop, top with crumbled tortilla chips. Repeat layers, ending with meat mixture. Top with tortilla chips.

Bake at 350 for 30 minutes. Sprinkle with remaining 1/2 cup cheese; bake another 5 minutes. Let stand about 5 minutes before serving. Serve with additional tortilla chips. Serves 6-8.