MEXICAN BEEF BAKE

1 pound lean ground beef
2 tablespoons chili powder
1 cup taco sauce
1 (4 oz.) can chopped green chiles, drained
1/2 teaspoon salt
1 (12 oz.) can whole kernel corn, drained
1/4 cup sliced green onions
1 cup sliced pitted black olives
1 cup shredded Monterey Jack cheese
TO SERVE:
1 cup tortilla chips
1/2 cup sour cream
1 large tomato, chopped

Prehat oven to 400 degrees F.

In 10-inch skillet over medium-high heat, cook ground beef about 5 minutes, stirring occasionally until well browned.

Stir in chili powder; cook 1 minute. Remove from heat; stir in taco sauce, green chiles, and salt.

In small bowl, combine corn and half of green onions.

In 1 1/2-quart casserole, layer half corn mixture, half beef mixture, half olives, and half cheese. Repeat layering.

Bake, covered, 20 minutes until heated through and cheese is melted.

TO SERVE:
Garnish with tortilla chips, sour cream, tomato, and remaining green onions. Serve.

Servings: 4
Source: Magazine Clipping