This is a recipe from my old home church in Sacramento that would feed the masses. I whittled it down to a smaller sized dish that is probably a little spicer than the big recipe, - you can adjust the quantities to your liking.

BIG (small)

3 lb ground beef (1 lb)
1/2 cup onion (1/2 c)
1-1/2 lb canned tomatoes (16 oz)
1/2 c tomato paste (1 can)
1-1/2 lb kerel corn (1 can or 1 c frozen)
2 t salt (dash)
1/8 c chili powder (2 T)
1 t cumin (1/2 t)
Shreaded cheddar cheese
Tortilla chips, crushed

In your biggest skillet, brown hamburger, drain fat and add remaining ingredients. Simmer for 15 mins. Place everything in a 9 X 13 pan and bake at 375 for 35 mins. Sprinkle shreaded cheddar cheese and crumbled tortilla chips on top. Bake for 10 more mins.

Bonus hint:

This freezes really well, but don't add the chips the first time. I wrap individual servings up separately and pull them out as needed. Nuke it and add crumbled chips when it is hot.

Opie says Ole'