|Ground chuck||1 1⁄2 Pound, crumbled|
|Onion||1 Medium, chopped|
|Canned tomatoes||1 Pound (1 Can)|
|Enchilada sauce||1 Can (10 oz)|
|Canned sliced ripe olives including liquid||2 1⁄4 Ounce, sliced (1 Can)|
|Garlic powder||1⁄4 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Jack cheese||1⁄2 Pound, thinly sliced|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Finely crushed packaged tortilla chips||1⁄2 Cup (8 tbs)|
Brown ground chuck and onion in a large frying pan.
Blend in tomatoes, enchilada sauce, ripe olives with liquid, salt, garlic powder, and pepper.
Bring mixture to a boil, reduce heat, and simmer, uncovered, for about 20 minutes, stirring occasionally.
Meanwhile, heat salad oil in a small frying pan; in it saute tortillas one at a time for a few seconds on each side or just until softened.
Drain tortillas on paper towels; cut drained tortillas in half.
Beat cottage cheese with egg.
Spread 1/3 of the meat sauce in a greased, shallow, 3-quart casserole; top with half the jack cheese, half the cottage cheese mixture, and half of the tortilla halves, arranging each in an even layer.
Repeat layering, using 1/3 more of the meat sauce and the remainingjack cheese, cottage cheese mixture, and tortilla halves.
Spread with remaining meat sauce; top with Cheddar cheese and a border of crushed tortilla chips.
Bake, uncovered, in a 350° oven for about 20 minutes (about 35 minutes if cold), or until casserole is thoroughly heated and Cheddar cheese is melted.