Ingredients

How to make it

  • * Pre-heat oven to 350° and bring large pot of salted water to a boil for noodles
  • * Heat 2 Tbsp of oil on med-high heat in a large, heavy bottomed pot. Add onion and bell pepper and saute until softened.
  • * Add garlic and cook for a minute more.
  • * Add tomatos, breaking them up with your fingers (or knife if using whole canned tomatos)
  • * Bring to a simmer and let cook for 10 minutes. Lower heat to warm
  • * In a separate skillet, heat to med-high. Add a couple Tbsps of oil and brown meat (working in sections). Break up about half of beef into pan. Cook until brown. Sprinkle a little salt over meat while cooking.
  • * Once meat is browned, use a slotted spoon to remove meat from pan and add to tomato mixture. Brown second half of meat (same process).
  • * Using same pan used for beef, saute mushrooms in remaining oil and beef juice. Once browned, add mushrooms to tomato/beef mixture.
  • * While mushrooms are browning, add noodles to boiling water. Cook as directed (about 4-5 min). Should be al dente (a little firm). Strain when cooked.
  • * Add noodles, corn, olives, and about 2/3 of cheese together with tomato/beef mixture in a large pot (pot noodles cooked in is fine). Gently mix together.
  • * Transfer mixture to a large casserole dish (2 dishes if not large enough). Sprinkle remaining cheese on top of casserole(s). Place in oven and cook for 30 minutes (can bake as long as an hour).

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