2 (15 oz.) cans chili with beans
4 tostados (1/2 pkg. tortilla chips could be used, 8-10 chips per layer)
1 (12 oz.) can whole kernel corn, drained
6 tbsp. grated Cheddar, American or Swiss cheese
4 black and pimento olives, sliced (optional)

In bottom of 1 1/2 quart casserole, spread 2 tablespoons of chili. Place 1 tostado over chili. Layer as follows: 1/2 can chili, 1/2 can corn, 1 tostado. Layer with chili on top. Sprinkle cheese over layers. Bake 20-25 minutes at 375 degrees. 6 servings.