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| 1 lb |
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Lean ground beef or turkey |
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| 1 Tbs |
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minced onions |
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| 2 cans |
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tomato sauce (8 ounce can) |
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| 1 cup |
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sliced black olives |
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| 1 cup |
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small curd cottage cheese |
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| 1 cup |
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sour cream |
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| 3 - 4 cans |
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chili peppers, seeded and chopped |
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| 1 pkg |
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crisp tortilla chips (6½ ounce) |
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| 2 cups |
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Monterey Jack cheese, grated |
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| 1 Tbs |
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garlic powder |
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| Saute meat in a skillet until it's crumbly and all the pink disappears. Drain fat. Add onion, garlic powder, tomato sauce and olives; heat and stir. Combine sour cream and cottage cheese with peppers. Crush tortilla chips slightly, leaving a few for garnish. Place half the chips in the bottom of a 2½ quart casserole. Add half the meat mixture, cover with sour cream mixture and sprinkle with half the grated cheese. Repeat the layers. Bake uncovered at 350° for 30-45 minutes until bubbly. Garnish with remaining chips. Serves 6. |
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| Servings: 6 |
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| Recipe Source |
Author: Helen Clark |
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