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.
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.
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'