1 lb. ground beef
1 lg. onion, chopped
1/2 c. chopped celery
1 can (15 oz.) Mexican style chili beans
1 1/4 c. grated Cheddar cheese
Pitted ripe olives
1/2 tsp. seasoning salt
1/2 tsp. chili powder
2 c. corn chips

Brown meat in skillet, add onion and celery, cook until tender. Remove excess fat from skillet. Add beans, salt and chili powder.

Place layer of slightly crushed corn chips on bottom of 2 quart casserole. Alternate layers of chips, cheese and chili in that order reserving 1/2 cup chips and 1/4 cup cheese for garnish.

Sprinkle center with cheese; place reserved chips around edge. Top with pitted olives. Bake 20 minutes or until heated through.