1 1/2 lb. ground chuck
1 med. onion, finely chopped
1 med. green pepper, finely chopped
6 med. sized potatoes, cooked and mashed
2 cans Mexicorn
8 oz. shredded cheddar cheese

Peel and boil potatoes. Brown chuck, onions, and peppers. Rinse and drain in colander. Mash potatoes and use about 1/3 of them to layer the bottom of baking dish. Add 1/2 of the browned chuck mixture to place on top of potatoes. Add 1 can Mexicorn. Repeat the layering process using only 1/3 of the potatoes.