LAYERED MEXICAN CASSEROLE - INGREDIENTS: 1/2 LB GROUND BEEF, 1 CAN (12 OZ) WHOLE KERNEL CORN, DRAINED FC, 1 BOTTLE (12 OZ) CHUNKY SALSA FC, 1 CAN (2-1/4 OZ) RIPE OLIVE SLICES, DRAINED FC, 1 CUP COTTAGE CHEESE FC, 1 CARTON (8 OZ) SOUR CREAM FC, 5 CUPS TORTILLA CHIPS FC, 2 CUPS (8 OZ) SHREDDED MEXICAN STYLE 4 CHEESE BLEND FC, 1/2 CUP TOMATO, CHOPPED. COOKING DIRECTIONS: BROWN MEAT; DRAIN. ADD CORN AND SALSA; COOK UNTIL THOROUGHLY HEATED. RESERVE 2 TBSP OLIVES; STIR REMAINING OLIVES INTO MEAT MIXTURE. COMBINE COTTAGE CHEESE AND SOUR CREAM. IN 2 QUART CASSEROLE, LAYER 2 CUPS CHIPS, HALF OF MEAT MIXTURE, 3/4 CUP CHEDDAR CHEESE AND HALF OF COTTAGE CHEESE MIXTURE. REPEAT LAYERS; COVER. BAKE AT 350° F FOR 35 MINUTES. STAND UP REMAINING CHIPS AROUND EDGE OF CASSEROLE. TOP CASSEROLE WITH TOMATO, RESERVED OLIVES AND REMAINING CHEDDAR CHEESE. CONTINUE BAKING 10 MINUTES. MAKES 9 SERVINGS FC = FOOD CLUB BRAND COPYRIGHT TOPCO GLCA0819 KEEP REFRIGERATED BEST WHEN PURCHASED BY DATE STAMPED ON PACKAGE USE WITHIN 3-5 DAYS OF OPENING QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK. SCAN HERE FOR MORE FOOD INFORMATION