Mexican Casserole - cooking recipe

Ingredients

1/2 c. chopped onion
1 (15 1/2 oz.) can red kidney beans, drained
1 c. water
1/2 tsp. each: salt and oregano
8 oz. shredded Cheddar cheese
2 to 3 tsp. chili powder
1 (17 oz.) can whole kernel corn
1 (10 3/4 oz.) can tomato soup
1 c. uncooked rice
1/2 c. sliced ripe olives
dash of pepper
crushed taco chips

Preparation

Saute onion in small amount of cooking oil.
Add undrained corn, drained beans, tomato soup, rice, water, olives, chili powder, salt, oregano and pepper.
Bring to a boil.
Pour into 9 x 13-inch pan.
Bake, uncovered, at 350\u00b0 for about 30 minutes. Sprinkle crushed taco chips over the top.
Let stand 10 minutes before serving.