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Mexican Dip
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Source: Joan Wooldridge
| 1 ½ lb | hamburger |
| 1 tsp | garlic salt |
| ½ cup | chopped onion |
| 2 – 8 oz cans | tomato sauce |
| 1 can | kidney beans |
| 1 cup | sliced ripe olives |
| 1 cup | sour cream |
| 1 cup | cottage cheese |
| 1 – 4 oz can | green chilies |
| 2 cups | Monterey Jack cheese |
Directions:
Finely chop green chilies.
Shred Monterey Jack cheese.
Brown hamburger and season with garlic salt.
Add chopped onion.
Add tomato sauce, kidney beans and olives.
Mix together sour cream, cottage cheese and chilies.
In a 2 Quart casserole dish, layer meat mixture, sour cream mixture and cover with grated cheese. Repeat.
Bake at 350 for 35 minutes.
Serve with tortilla chips.
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