EL DORADO CASSEROLE
From the kitchen of Linda Kilbride - Maricopa, Arizona

1 lb. ground beef
1 medium onion, chopped
1/2 tsp. garlic powder
16 oz. tomato sauce
1 C. ripe olives, sliced
8 oz. sour cream
1 C. cottage cheese
3/4 C. chopped green chiles
7 oz. tortilla corn chips, crushed
8 oz. Monterey Jack cheese, shredded

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear. Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole. Repeat this layering a second time. Bake at 350ºF for 30 minutes. Serves 8.