1 (15 oz.) can chili with beans
1 c. crushed corn chips
1/4 c. chopped onion
1 (12 oz.) can whole kernel corn, drained
8 to 10 ripe olives, quartered
1/2 c. grated cheddar cheese

Line the bottom of a one quart casserole with 1/2 cup corn chips. Spread chili over the chips. Add corn, onion, and olives. Cover with the remaining corn chips.

Bake covered at 375 degrees for 20 minutes. Remove cover, sprinkle with cheese. Bake until cheese is melted and lightly browned.