Recipe - Chili Pickled Cabbage - Kim Chee

1 One half pound Lean ground beef round
1 md Onion, thinly cut or sliced up
12 Ounce, whole kernel corn,
Vacuumpacked can, drained
16 ounce Can whole peeled tomatoes,
undrained
8 ounce Tomato sauce with cheese
1 teaspoon To 2 t dried chili powder
1 teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Sliced stuffed olives
One half cup Shredded Cheddar cheese
1 One half cup Tortilla chips or corn chips
coarsely crumbled

1. Crumble meat into a deep, 1 1/2quart, heatresistant, nonmetallic
casserole. 2. Add onions and heat, uncovered, in Microwave Oven 7 minutes
or until meat is browned and onions are tender. Stir occasionally. Drain
off excess fat. 3. Add corn, tomatoes, tomato sauce, chili powder to taste
and salt and pepper. Stir to combine. 4. Heat, uncovered, in Microwave Oven
4 minutes, stirring occasionally. 5. Arrange olive slices on top of meat
mixture and sprinkle with cheese. 6. Heat, uncovered, in Microwave Oven 3
minutes. 7. Sprinkle with tortilla chips and heat, uncovered, in Microwave
Oven 1 minute.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini