Ingredients
1-1/2 pounds ground beef1 medium onion, chopped1 can (15 ounces) enchilada sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 can (2-1/4 ounces) sliced ripe olives, drained1 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1 cup 4% cottage cheese1 large egg1/2 pound Monterey Jack cheese, thinly sliced8 corn tortillas (8 inches), halved1/2 cup shredded cheddar cheese
Preparation
In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.
