Mexi Beef Casserole

• 1 lb. ground beef
• 1/4 c. chopped onion
• 1/2 c. chopped celery
• 1 (16 oz.) can red kidney beans, drained
• 1 (12 oz.) can whole kernel corn, drained
• 1/2 c. shredded Cheddar cheese
• 1 (8 oz.) can tomato sauce
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1 1/2 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. crushed corn chips

1. Combine ground beef, onion and celery in a 2 1/2-quart casserole, stirring well.
2. Cover with wax paper and microwave on High for 5 to 6 minutes or until meat is no longer pink, stirring every 2 minutes.
3. Drain off drippings.
4. Add beans and next 6 ingredients to meat mixture, stirring well.
5. Cover and microwave on High for 4 to 5 minutes or until thoroughly heated, stirring after 2 minutes.
6. Sprinkle with cheese and chips.
7. Reduce to Medium-high (70% power) and microwave, uncovered, for 2 minutes, until cheese melts.

ground beef, onion, celery, red kidney beans, whole kernel corn, cheddar cheese, tomato sauce, olives, chili powder, salt, pepper, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723413 (may not work)