1 lb. lean ground beef
2 tbsp. chili powder
1 c. mild taco sauce
1/2 can (4 oz.) chopped green chilies, drained
1/2 tsp. salt
1 (12 oz.) can whole kernel corn, drained
1/4 c. sliced scallions
1 c. (2 sm. cans) pitted black olives, sliced
2 c. Monterey Jack cheese, coarsely grated (about 4 oz.)
1 c. tortilla chips
1/2 c. sour cream
1 lg. tomato, chopped (about 1 c.)

Heat oven to 400 degrees. 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 chilies and salt. In small bowl, combine corn and half of scallions.

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. Garnish with tortilla chips, sour cream, tomato and remaining scallions (tops of green onions) to serve. Makes 4 servings. Per serving: 558 calories, 36 grams protein, 32 grams fat, 35 grams carbohydrate.