1 medium green bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
2 tablespoons vegetable oil
¼ pound shredded Colby cheese
4 ounces uncooked egg noodles
1 6-ounce can pitted black olives, chopped
½ cup olive liquid
1 15.25-ounce can corn, drained, or 1¾ cup frozen, defrosted
1 14.5-ounce can chopped tomatoes, including liquid
Salt and pepper
Combine green pepper, onion, garlic, ground beef and vegetable oil in skillet, or 6 quart pot, sauté until vegetables are cooked and beef is lightly browned. Remove to paper-towel line plate to drain and with another paper towel, wipe remaining grease out of pan. Place beef mixture back in pan.
Stove top: Layer remaining ingredients in order listed, reserving a tablespoon of olives for garnishing the top. Cover tightly and cook on high heat until steaming freely, then turn to lowest heat setting for 30 minutes.
Oven: In oven safe casserole, layer remaining ingredients in order listed, reserving a tablespoon of olives for garnishing the top. Cover tightly and place in preheated 350 degree oven for 45 minutes.
Serve this as you would lasagna, trying to keep layers together.
Jazz it up: There are opportunities to add extra flavor to this basic, but delicious dish. Perhaps a little ground fennel seed, oregano or basil? And, if you like things spicy; chili powder, jalapenos or poblanos instead of green bell peppers, and some jalapeno spiced cheese.
Serves 6 to 8