Mexican Casserole and Tacos

Mexican Casserole

1 lb lean ground beef
1 large onion, chopped coarsely
1 can or 1 package frozen whole kernel corn, drained
1 16 oz carton cottage cheese
1 can chopped black olives
1 or 2 Tablespoons chopped green or jalapeno chilies (to taste)
Tortilla chips, coarsely crushed
1 1/2 cups sharp cheddar cheese
1 1/2 cups jack cheese

Brown ground beef with onions. Drain well. Mix in corn, cottage cheese, chilies, and olives. Using one third of the mixture, spread into a 9 x 9 baking pan. Top with a layer of chips and the cheeses. Repeat twice. Bake at 350 for 30 minutes or until hot and bubbly.

Maggie's Tacos

1 lb lean ground beef
1 large onion chopped coarsely
2 ribs celery chopped coarsely
1 Tablespoon garlic powder (or to taste)
1 can stewed tomatoes
6 flour tortillas
3 Tablespoons cooking oil
Grated parmesan cheese

Brown ground beef with onions and celery until onions are opaque and celery is tender crisp. Drain well. Combine with tomatoes and garlic and heat to simmering. While this heats, brown tortillas in the oil, making sure they're browned and not just softened. Place tortilla on plate, spoon generous mixture of meat mixture and spread to near edges. Sprinkle with parmesan, serve piping hot.

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