1 lb. ground round
2/3 c. undiluted evaporated milk
1/2 c. chopped onion
1/2 c. chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1 tbsp. flour
1 c. tomato sauce
1 1/2 c. drained chili beans
1/2 c. drained, sliced ripe olives
2 c. corn chips, slightly crushed
1 tbsp. chili powder

Combine ground round, milk, onion, green pepper, salt, pepper, and chili powder in skillet. Cook over medium heat until browned, stirring occasionally. Add flour; stir well. Add tomato sauce, chili beans, and olives. Mix well. Cover bottom of 1 1/2 quart casserole with 1 cup of the corn chips. Pour in meat mixture. Top with remaining chips. Bake at 350 degrees for 30 minutes.