RECIPE FROM "SANDY'S
Sandy's Mexican Corn & Egg Casserole
1 small onion, finely diced
1/4 cup green peppers, finely chopped
3 tablespoons margarine
2 cups whole kernal corn, well drained
1/4 cup sliced black olives, well drained
8 eggs, beaten
1 cup cooked ham, 1/2-inch cubes
3/4 cup Cheddar Cheese, shredded
1 medium tomato, seeded, and finely diced
Preheat oven to 300 degrees
In a medium skillet, saute onion and green peppers in margarine until they are translucent and tender.
Stir in well drained corn and olives.
Add beaten eggs to mixture and stir over medium heat until eggs just begin to set.
Add cubed ham, grated cheese, and diced tomatoes.
Cook until eggs are fully cooked and cheese is melted.
Pour into a medium size greased casserole dish.
Bake in preheated oven at 300 degrees for 25-30 minutes.
Serve with tortilla chips and salsa