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Title: Mexican Lasagna
Categories: Ground Mexican Beef Pasta
Yield: 6 Servings
| 1 1/2 | lb | Ground chuck |
| 1 | ts | Salt |
| 1 | c | Cottage cheese |
| 10 | oz | Tortilla chips, crushed |
| 1 | sm | Onion, chopped |
| 4 | oz | Green chiles |
| 1 | c | Sour cream |
| 24 | oz | Tomato sauce |
| 1/2 | lb | Cheddar cheese, grated |
| 4 | oz | Slice black olives |
| 1/4 | ts | Garlic powder |
Servings: 6
Preheat oven to 350 deg. Combine sour cream, cottage cheese, garlic powder and green chiles and set aside. Brown Meat and onions. Add tomato sauce, olives and salt. Layer in greased cassarole -- tortilla chips, matm sour cream mixture and cheese. Bake 20 -30 min. until hot and bubbly.
From Bumgarner Family Recipes Submitted by Mary Bumgarner Jacoby
posted on COOKING echo by Bud Cloyd
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