Mexican Lasagne

Here is grandma Janets standby Mexican dish. Great for potlucks, si? Thanks, mom for sending the recipe and the picture.
Preheat oven to 350 degrees
1   lb   ground beef
1/2 C  chopped celery
1/2 C  chopped onion
1 (10 oz) can Old El Paso tomatoes & green chilies
1 (10 oz) can enchilada sauce
1  C  creamed cottage cheese
1/4 C sliced ripe olives
1/2 tsp. salt
Dash pepper
bag tortilla strips
1 C shredded American cheese
I egg, slightly beaten
Cook ground beef, celery & onion until meat is brown and veggies are tender. Drain. Stir in tomatoes & chilies, enchilada sauce, olives, salt & pepper. Simmer 10 minutes uncovered.
Combine cheeses & egg
Spread 1/3 meat mixture in bottom of 8 or 9 in baking dish or pan. top with half of cheese mixture. Top with single layer of tortilla chips. Repeat process for second layer omitting cheese. top with last of meat sauce, then end with cheese mixture. bake uncovered in 350 degree over for 30 minutes. Let stand at least 5 minutes before cutting and serving. Makes 4 to 5 servings.

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