Mexican Beef Casserole

• 1 lb. ground chuck
• 1/4 c. chopped onion
• 1/4 c. chopped bell pepper
• 1 (16 oz.) can tomatoes
• 1 (12 oz.) can drained whole kernel corn
• 1 (8 oz.) can tomato sauce
• 1/4 to 1/2 c. sliced olives
• 1 to 2 tsp. chili powder
• 1 c. coarsely crushed corn chips

1. In 2-quart casserole, crumble beef.
2. Add onion and pepper. Microwave at High 6 minutes, stirring after 3 minutes.
3. Drain well.
4. Drain tomatoes, reserving 1/4 cup juice.
5. Dice tomatoes and add to meat mixture with juice, corn, tomato sauce, olives and chili powder.
6. Cover.
7. Microwave at High 6 to 8 minutes until hot. Remove cover, stir and sprinkle corn chips and add cheese over top.
8. Microwave at High 2 minutes, uncovered, until cheese melts.

ground chuck, onion, bell pepper, tomatoes, whole kernel corn, tomato sauce, olives, chili powder, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863064 (may not work)