SET oven rack in center position; PREHEAT oven to 350°F ; SPRAY a 13 x 9 baking dish with non-stick cooking spray and set aside; GET all ingredients needed for recipe and place in work station; OPEN ingredient containers and have ready for when needed; BRING 3 quarts salted water to a boil.
BROWN 1 lb. lean ground beef in a skillet over medium heat.
COOK one 12 ounce package extra-wide egg noodles in rapidly boiling salted water until just slightly al dente; DRAIN noodles well without rinsing; RETURN noodles into the same cooking pot without heat; GENTLY stir in the remaining CREAMY-CHEESY NOODLES ingredients (one 16 ounce container sour cream, one 16 ounce container small curd cottage cheese, one 7 ounce can diced green chilies, and 1 tablespoon chives or snipped green onion tops; MIX gently until thoroughly blended.
DRAIN ground beef when browned; RETURN skillet over medium heat; DRAIN one (10 ounce) can Ro-Tel brand diced tomatoes and green chiles; STIR in Ro-Tel, one 6 ounce can sliced olives (reserve 12 slices for the GARNISH), and one (1 1/4 ounce) package taco seasoning mix (or prepare my Recipe #364778 as instructed); SIMMER for 10 minutes or until most liquid is absorbed; REMOVE from heat.
ADD 1/3 of the CREAMY-CHEESY NOODLES mixture into the bottom of greased baking dish.
SPREAD 1/3 of the SEASONED GROUND BEEF mixture evenly in baking dish over the CREAMY-CHEESY NOODLES.
SPRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the SEASONED GROUND BEEF mixture.
REPEAT layers in the same order and portions until all ingredients are used, finishing with the remaining MEXICAN BLEND CHEESE.
GARNISH casserole with chives or sliced green onion tops and remaining 12 black olive slices.
BAKE uncovered for 25 minutes at 350 F; ALLOW casserole to cool and set for 5-7 minutes before cutting and serving; SERVE; SNAP your fingers and shout,"OLE!".