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Recipe : Entry # 7265
Jane A. Smith
Recipe Title
Recipe Theme
Joe Wheeler EMC
2.5 pounds ground chuck
1 tablespoon olive oil
1 large onion, diced
1 large bell pepper, diced
1 teaspoon salt
1 teaspoon black pepper
1/2 pound cooked rotini pasta
1 28-ounce can petite diced tomatoes
1 can Rotel tomatoes
1 cup sliced green olives
1 cup sliced black olives
1 8-ounce can sliced water chestnuts
8 ounces grated extra sharp cheddar cheese
Cook ground chuck on medium high, breaking up with spoon until fully cooked. Drain fat. Sautee diced onion and bell pepper in olive oil until soft. Combine meat and all listed ingredients except cheese. Place in casserole dish and sprinkle with cheese. Bake at 350 degrees about 30 minutes until bubbly. Freezes well.