Non-stick vegetable spray
1 c. chunky taco sauce
1 (4 oz.) can green chilies, chopped
1 lb. lean ground beef
1/2 c. onions, peeled, ends removed, chopped
1/4 tsp. ground cumin
1 c. refried beans
2 c. (8 oz.) shredded Cheddar cheese, divided
1/2 c. water
4 c. Kellogg's corn flakes cereal, divided
Black olives, sliced (optional)
Tomatoes, seeded, cored, diced (optional)
Sour cream (optional)
Green onions, washed, ends removed, chopped (optional)

Preheat oven to 350 degrees. Using non-stick vegetable spray, spray an 8x12 inch (2 quart) glass baking dish.

In a small bowl, combine taco sauce and chilies; set aside.

In a large skillet, cook ground beef and onions until meat is browned. Drain off excess drippings. Add cumin, beans, 1 cup cheese, half of the taco sauce mixture and water. Add 2 cups corn flakes to baking dish. Cover with meat mixture and top with remaining taco sauce mixture. Sprinkle remaining 2 cups corn flakes on top. Bake about 25 minutes or until thoroughly heated.

Sprinkle remaining 1 cup cheese on top. Bake until cheese melts, 5-10 minutes. Remove from oven. Garnish with olives, tomatoes, sour cream and green onions, if desired.