Mexican Casserole

We love this at our house any time of year.

1 lb ground beef

1 cup chopped olives

1/2 tsp. garlic salt

1 Tbsp chopped onion

2 (8oz) tomato sauce

1 cup cottage cheese

1 cup sour cream

1 can diced green chilies

8 oz. tortilla chips

2 cups grated cheese

Brown Hamburger. Drain and add garlic salt, tomato sauce, olives and onion. In a separate bowl, combine sour cream, cottage cheese, and green chilies. Spray casserole dish with cooking spray. Layer 1/2 of chips (crush them a little to lay flat), then meat mixture, next sour cream mixture and cheese. Repeat layers, ending with cheese. Bake, covered, at 350 for 35 minutes.

Mexican Rice

3 Tbsp. vegetable oil
1 c. uncooked long-grain rice
¼ c. chopped onion
1 tsp. garlic salt
½ tsp. ground cumin
½ c. tomato sauce
2 c. chicken broth

Heat oil in a large saucepan over medium heat and add rice and onion.  Cook, stirring constantly, until rice is puffed and golden.  While rice is cooking, sprinkle with salt and cumin (I add some chili powder).  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 25 minutes.  Fluff with a fork.