1 lb ground beef
1 small onion, chopped
1/8 tsp garlic powder
oil, if needed
1 (8 oz) can tomato sauce
1/3 cup chopped black olives
1 (4 oz) can sliced mushrooms, drained
1 (8 oz) container sour cream
1 (8 oz) container cottage cheese
1 (4 1/4 oz) can chopped green chilies, drained
1 (12 oz) pkg tortilla chips, divided
8 oz monterey jack cheese, grated, divided

brown ground beef, onions, and garlic powder in a skillet (in oil, if needed). stir frequently to break up clumps. continue cooking until no pink remains in meat. drain off fat.

add tomato sauce, olives, and mushrooms to meat in skillet.

in a separate bowl, combine sour cream, cottage cheese, and green chilies.

in a slow cooker, layer in 1/3 of the chips, followed by 1/2 of the ground beef mixture.

follow with a layer of half the sour cream mixture and half the shredded cheese.

repeat all layers, except reserve the last third of the chips to add just before serving.

cover, cook on LOW 2-3 hours.

10 minutes before serving, scatter the reserved chips over top and continue cooking, uncovered.