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