1 lb. ground chuck
1/4 c. chopped onion
1/4 c. chopped bell pepper
1 (16 oz.) can tomatoes
1 (12 oz.) can drained whole kernel corn
1 (8 oz.) can tomato sauce
1/4-1/2 c. sliced olives
1-2 tsp. chili powder
1 c. coarsely crushed corn chips

In 2 quart casserole, crumble beef. Add onion and pepper. Microwave at High 6 minutes, stirring after 3 minutes. Drain well. Drain tomatoes, reserving 1/4 cup juice. Dice tomatoes and add to meat mixture with juice, corn, tomato sauce, olives and chili powder. Cover. Microwave at High 6 to 8 minutes until hot. Remove cover, stir and sprinkle corn chips and add cheese over top. Microwave at High 2 minutes, uncovered until cheese melts.

Open Pan Method: Brown meat; drain. Add onion, pepper and 1/4 cup water. Saute until onions are tender. Add tomatoes, sauce, corn, olives and chili powder. Simmer until done. Put in casserole dish. Top with chips and cheese. Cover until cheese melts.