Mexican Casserole

1 lb. ground chuck
1/4 c. chopped onion
1/2 c. chopped celery
2 tsp. chili power
1 (8 to 12 oz.) can whole
kernel corn, drained
1 (15 oz) can kidney beans,
drained
1 small can chopped ripe olives
1 (8 oz.) can tomato sauce
3/4 c. grated sharp Cheddar
cheese
3/4 c. coarsely crushed corn
chips
salt and pepper to taste

Brown beef; saute onion and celery in
pan as beef cooks. Season with salt and
pepper. In a 2 1/2-quart casserole dish,
combine remaining ingredients, add beef
mixture. Stir in half of the grated cheese.
Top with remaining cheese and the
crushed corn chips. Bake at 350 degrees
for 20 minutes or until bubbly and top
brown.
~~Robbie - Gatlinburg, TN~~

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