California (Mexican) Tortilla Casserole - cooking recipe

Ingredients

2 lbs ground beef
1 large onion, chopped
2 cloves garlic, pressed or minced
2 tablespoons chili powder
3 cups tomato sauce
1/2 teaspoon sugar
3/4 teaspoon kosher salt
1/2 cup sliced black olives (extra may be offered for garnish)
1 (4 ounce) can diced green chilies
12 corn tortillas, quartered
2 cups small curd cottage cheese
1 egg
8 ounces sliced monterey jack cheese
1 cup grated cheddar cheese
sour cream (optional)
extra sliced black olives (optional)
chopped green onion (optional)

Preparation

Preheat oven to 350\u00b0; Grease (or spray with non-stick pan spray) a 3qt casserole dish; set aside.
In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary) and drain; sprinkle chili powder over meat and mix well.
Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes.
Beat cottage cheese and egg together until blended.
In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat.
Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese.
Bake, uncovered, at 350\u00b0 until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended).