Mexican Delight Casserole - cooking recipe

Ingredients

1 pound ground beef
1 medium red onion, chopped
1 package LAWRY'S BURRITO SPICES/SEASONINGS (or use the huge Costco container on but measure out the spices)
1 can whole tomatoes, cut up (28 ounces)
1 can 30 ounces of corn or hominy drain and rinsed (I use frozen corn)
1 can diced green chiles (4 ounces)
4 cups tortilla chips (I use the green and red chips and layer them in a clear casserole dish)
1 1/2 cups of shredded cheddar cheese
1 can tomato sauce (8 ounces)
1 can olives sliced

Preparation

In large skillet, cook ground beef and onion until beef is browned; drain fat.
Add Burrito Spices and tomatoes; mix well. Bring to a boil over medium-high heat; reduce heat to low and simmer, uncovered, 10 minutes.
Combine hominy or corn and green chiles in separate bowl.
In 2-quart rectangular casserole dish, layer half of meat mixture, tortilla chips and hominy mixture.
Add 1/2 cut cheese.
Repeat layers (if using red and green chips alternate the colors with layers, looks very good), ending with 1/2 cup cheese.
Top with tomato sauce and remaining 1/2 cup cheese. Bake, uncovered, in 350 degree oven for 35 minutes or until thoroughly heated.
Makes 8 servings.
Serve with a tossed green salad.
Teens love this meal!!!