South-Of-The-Border Lasagne - cooking recipe

Ingredients

2 lb. ground chuck
1 medium onion, chopped
1 (1 lb.) can tomatoes
1 (10 oz.) bottle enchilada sauce
1 (2 oz.) can diced olives with liquid
1 tsp. salt
1/4 tsp. garlic
1/8 tsp. pepper
1/4 c. salad oil
8 corn tortillas
1 1/2 c. cottage cheese (1 lb.)
2 beaten eggs
3/4 c. Jack cheese, sliced
1/2 c. shredded Cheddar cheese or more
1/2 c. finely crushed tortilla chips

Preparation

Brown beef and onion in a large skillet; drain off fat.
Blend in tomatoes, enchilada sauce, olives and liquid, salt, garlic and pepper.
Bring mixture to a boil; reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.