Quick Mexican Casserole

• 1 1/2 lb. ground beef
• 3/4 c. sliced green onions
• 1 4 oz. can chopped green chilies drained
• 1 10 oz. can tomato soup
• 3/4 soup salsa
• 1 16 oz. whole kernel corn drained
• 1 2 1/4 oz. chopped ripe pitted olives drained
• 1 Tbsp. worcestershire sauce
• 1/4 tsp. chili powder
• 1/4 tsp. garlic powder
• 4 sliced American cheese halved
• 4 corn muffins cut into 1/2 inch cubes
• sour cream

1. In medium skillet, brown ground beef with green onions.
2. Stir in chilies, tomato soup, salsa, corn, olives, worcestershire sauce, chili powder and garlic powder until well blended.
3. Place in 2 quart casserole dish. Top with cheese, then evenly spread corn muffin cubes over cheese.
4. Bake at 350u0b0 for
5. 10 minutes or until cheese is melted.
6. Serve with sour cream.

ground beef, green onions, green chilies, tomato soup, salsa, whole kernel corn, olives, worcestershire sauce, chili powder, garlic powder, american cheese halved, corn muffins, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52695 (may not work)