Mexican Lasagna - cooking recipe

Ingredients

1 lb. hamburger
1 garlic clove, minced
1 (10 oz.) can enchilada sauce or 1 pkg. enchilada mix
1 c. cottage cheese
1 c. shredded cheese
1/2 c. chopped onion
1 (16 oz.) can tomatoes
1/4 c. sliced ripe olives
8 corn tortillas
oil
1 egg, lightly beaten

Preparation

Brown hamburger, onion and garlic.
Drain off fat.
Add tomatoes, enchilada sauce and olives.
Bring to boil.
Cover and reduce heat to simmer for 15 minutes.
Cut 2 tortillas into quarters.
Crisp the quarters and the remaining 6 tortillas in the oil over medium heat.
Drain.
Set aside the quartered tortillas and break up the remaining 6.
Combine the cottage cheese, egg and cheese.
Spread 1/3 of the meat mixture in a shallow baking dish. Top with 1/2 of the cheese mixture, then 1/2 of the broken tortillas.
Repeat layers, ending with meat mixture.
Place quartered tortillas on top.
Bake for 30 minutes.