1 c. chopped onion
2 tsp. oil
1 c. chopped celery
1 to 2 tbsp. chili powder
2 c. cooked diced beef
2 c. pinto or kidney beans (15 oz.), drained
2 c. canned tomatoes
1 tsp. salt
1/4 tsp. pepper
4 oz. corn chips

Sauté onion until soft in oil. Stir in chili powder and beef; sauté 2 minutes. Add celery and sauté 3 minutes. Stir in remaining ingredients except chips. Spoon into 2-quart casserole.

Bake at 350°F for 20 minutes. Top with chips and bake 10 minutes longer.

Serves 4 to 6.