1 lb. ground beef
2 tbsp. chili powder
1 c. mild taco sauce
4 oz. can chopped green chilies
1/2 tsp. salt
12 oz. can whole kernel corn, drained
1/4 c. sliced scallions
1 c. black olives, sliced
1 c. coarsely grated Monterey Jack cheese
1 c. tortilla chips
1/2 c. sour cream
1 lg. tomato, chopped

Heat oven to 400 degrees. In 10-inch skillet over medium-high heat, cook ground beef about 5 minutes, stirring occasionally until well browned. Stir in chili powder. Cook 1 minute. Remove from heat. Stir in taco sauce, green chilies, and salt. In small bowl, combine corn and half of scallions.

In 1 1/2 quart casserole, layer half the corn mixture, half the beef mixture, half of olives and half the cheese. Repeat layering. Bake, covered, 20 minutes until heated through and cheese is melted. Garnish with tortilla chips, sour cream, tomato, and remaining scallions to serve. 4 servings.