Layered Mexican Casserole
Baking Time
45 minutes
Oven Temperature
350° F
Pan Size
2-quart casserole dish

This recipe originally came from a newspaper back in 1980. The article is yellowed with food spatters--so you know it is good!
1/2 pound ground beef
1 - 12 oz can whole kernel corn (drained)
1 - 12 oz. bottle chunky salsa
1 - 2-1/4 ounce can ripe olive slices (drained)
1 cup cream-style cottage cheese
1 - 8 ounce carton dairy sour cream
5 cups tortilla chips
2 cups shredded cheddar cheese
1/2 cup chopped tomato
Brown meat; drain. Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoon olives; stir remaining olives into meat mixture. Combine cottage cheese and sour cream. In 2-quart casserole dish, layer 2 cups chips, half of meat mixture, 3/4 cup cheddar cheese and half of cottage cheese mixture. Repeat layers except remaining 3/4 cup cheddar cheese. Cover and bake at 350 degrees 35 minutes. Stand up remaining chips around edge of casserole. Top casserole with tomato, remaining olives and remaining cheese. Continue baking 10 minutes. Serve!