Southwestern Supper

1/2 pound lean ground beef
1 can (12 oz.) whole kernel corn, drained, or 1 cup frozen corn, thawed and drained
1 bottle (12 oz.) chunky salsa
1 can (2-1/4 oz.) sliced ripe black olives, drained
1 cup cream-style Cottage cheese
1 carton (8 oz.) dairy sour cream (light or regular)
5 cups tortilla chips
2 cups (8 oz.) shredded Wisconsin Cheddar cheese
1/2 cup chopped fresh tomato

Preheat oven to 350 degrees Fahrenheit.

In a large skillet, brown ground beef; drain. Add corn and salsa; cook over low heat until hot. Reserve 2 tablespoons of olives. Stir remaining olives into meat mixture.

In a small bowl, combine Cottage cheese and sour cream.

In a 2 quart casserole dish, layer 2 cups of chips, half of meat mixture, 3/4 cup Cheddar cheese and half of Cottage cheese mixture. Repeat layers. Cover casserole with lid or tin foil.

Bake for 35 minutes. Remove from oven and stand remaining chips around the edge of the casserole. Top casserole with remaining olives, tomato and remaining Cheddar cheese. Continue baking for 10 minutes.

Makes 4-6 servings.

AUTHOR: Lori A