Tangy Tortilla Casserole

1 1/2 lb ground beef (I use sirloin) drain fat.
1 medium onion chopped
1 can (16 oz) tomatoes chopped, include the juice
1 can (10 oz) enchilada sauce
1 can (2 oz) ripe olives sliced drain
1/4 tsp garlic powder
salt & pepper to taste
1/4 C salad oil
8 com tortillas, tom in pieces
1 C small-curd cottage cheese
1 egg
1/2 lb jack cheese
1/2 C grated sharp cheese
1/2 C crushed tortilla chips

Brown beef & onion in frying pan. Blend in tomatoes, enchilada sauce, olives & seasonings. Bring to a boil; simmer 20 min, stirring occasionally.

Beat the egg into the cottage cheese. Spread a third of the meat mixture on the bottom of a greased shallow 8 qt casserole dish. (13x9 inch pan) Top with half of the jack cheese, cottage cheese mixture & tortilla pieces. Repeat the layering, topping with remaining meat mixture. Sprinkle with sharp cheese; border with crushed chips.

Bake at 350 degrees for 20 minutes.