Mexican Import

Name: Mexican Import
Ingredients: 1 lb. lean ground beef; 1 Tbsp. instant onion, minced; 1/2 tsp. garlic salt; 2 cans tomato sauce (8 oz.); 1 c. olives, sliced; 1 c. sour cream (1/2 pt.); 1 c. cottage cheese (small curd; 1/2 pt.); 3 or 4 canned chilies, seeded and chopped; 1 (6 1/2 oz.) pkg. tortilla chips; 2 c. Monterey Jack cheese (1/2 lb.), grated

10 ingredients

1 steps

Ingredients

1 lb. lean ground beef
1 Tbsp. instant onion, minced
1/2 tsp. garlic salt
2 cans tomato sauce (8 oz.)
1 c. olives, sliced
1 c. sour cream (1/2 pt.)
1 c. cottage cheese (small curd; 1/2 pt.)
3 or 4 canned chilies, seeded and chopped
1 (6 1/2 oz.) pkg. tortilla chips
2 c. Monterey Jack cheese (1/2 lb.), grated

Directions

1

Saut beef until crumbly; drain off excess fat. Add onion, garlic salt, tomato sauce and olives to sauted beef. Combine sour cream, cottage cheese and chilies in separate bowl. Crush tortilla chips slightly; reserve several whole chips for garnish. Place 1/2 the crumbled chips in buttered 2 1/2-quart casserole. Add meat mixture. Cover meat mixture with 1/2 the sour cream mixture. Sprinkle with grated cheese. Repeat layers. Bake in moderate (350°) oven 30 to 35 minutes, uncovered, or until bubbly hot. Serves 6 to 8.