|Lean ground beef||1 1⁄2 Pound|
|Onion||1 Medium, thinly sliced|
|Canned whole kernel corn||12 Ounce, drained|
|Canned whole peeled tomatoes||16 Ounce, undrained|
|Can tomato sauce with cheese||8 Ounce|
|Chili powder||2 Teaspoon|
|Sliced stuffed olives||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Coarsely crumbled tortilla chips/Corn chips||1 1⁄2 Cup (24 tbs)|
Crumble meat into a deep, 2-quart, heat-resistant, non-metallic casserole.
Add onions and heat, uncovered, on roast for 8 to 9 minutes or until meat is browned and onions are tender.
Drain off excess fat.
Add corn, tomatoes, tomato sauce, chili powder to taste and salt and pepper.
Stir to combine.
Heat, uncovered, on roast for 5 minutes, stirring occasionally.
Arrange olive slices on top of meat mixture and sprinkle with cheese.
Heat, uncovered, on roast for 5 minutes.
Sprinkle with tortilla chips and heat, uncovered, on roast for 1 minute.