Beefy Sour Cream and Rice Bake

1 lb ground beef
15 oz canned tomato sauce
1 1/2 C long grain, white rice
3 C water (or beef broth)
1 C cottage cheese
1/2 C sour cream
1 C cheddar cheese, shredded
salt and pepper to taste

Add the rice and water to a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low, and cover the pan. Cook for 15 to 18 minutes, stirring occasionally, until the water is absorbed. Allow to sit, covered, for five minutes. While the rice is cooking, brown the ground beef in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato sauce to the pan. Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese. Stir to combine. Salt and pepper, to taste. In a two-quart baking dish place half of the rice on the bottom of the dish. Top with half of the meat and tomato sauce mixture. Sprinkle on half of the cheese. Repeat the layers. Bake at 350 degrees for 10 to 15 minutes or until the cheese is melted. Serve hot.