El Dorado Casserole

From the kitchen of Linda Kilbride, Maricopa, Arizona

This recipe has been a standby in our house for years.

1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chiles
7 ounces tortilla corn chips, crushed
8 ounces 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 350 degrees F for 30 minutes.

Serves 8.