El Dorado Casserole
Yield: 8 servings

2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato sauce
1 cup chopped black olives
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce
and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Add meat mixture and
1/2 the Monterey jack cheese and mix slightly. Pour mixture into a
greased 2 1/2-quart casserole. Cover with remaining cheese. Bake at
350 degrees F for 30 minutes.

Per Serving: 609 Cal (62% from Fat, 31% from Protein, 6% from Carb);
48 g Protein; 42 g Tot Fat; 9 g Carb; 2 g Fiber; 487 mg Calcium; 4 mg
Iron; 695 mg Sodium; 764 mg Potassium; 37 mg Folate; 15 mg Vit C; 156
mg Cholesterol