El Dorado Casserole

I have been making this casserole for as long as I can remember. It's very good and exceptionally good warmed up the next day.


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 teaspoon garlic powder
  • 16 ounces tomato sauce
  • 1 cup sliced black olives
  • 8 ounces sour cream
  • 1 cup cottage cheese
  • 1 (4 ounce) can diced green chiles
  • 7 ounces tortilla corn chips, crushed
  • 8 ounces (or more, if desired) Monterey Jack cheese, shredded


  1. Cook beef until browned.
  2. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
  3. Combine sour cream, cottage cheese and chiles.
  4. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole.
  5. Repeat this layering a second time.
  6. Bake at 350 degrees F for 30 minutes.

Yield: 8 servings