Enchilada Casserole

 I got this recipe from my good friend, Karla, when we lived in Wisconsin.  It's basically an enchilada lasagna.  It's very easy and quick to make (if you don't make your own tortillas and enchilada sauce, but I like to torture myself with all-day cooking).

Recipe:

1 lb ground beef
2 clove garlic
½ Tbs onion powder
1 tsp salt
pepper to taste
1 recipe of Dana's enchilada sauce or 15-17 oz canned
6 oz tomato paste
1/3 C sugar
1 can of corn, drained
3 C cottage cheese
1 egg mixed with cottage cheese
1½ lbs Monterey Jack cheese, shredded
12-15 corn tortillas
Crushed tortilla chips

Brown beef with garlic and drain. Add spices, sauces and corn. Layer 1/3 of sauce, then 1/3 of tortillas, then cottage cheese, then 1/3 shredded cheese. Continue with two more layers, except cottage cheese, ending with the last of the shredded cheese. Top all with crushed tortilla chips. Bake 350°F uncovered for 30 minutes or until bubbly.