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Olive Beef Pasta Recipe

Since I received this recipe from a friend several years ago, it's been a much-requested recipe by my family. Green olives are a great addition that give it a distinctive taste.—Doris Baker, West Asheville, North Carolina

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Olive Beef Pasta Recipe

Prep: 45 min. Cook: 30 min.

Yield: 8 Servings

45 30 75

Ingredients

1 pound ground beef
1 can (15 ounces) tomato sauce
1 medium onion, chopped
1 medium green pepper, chopped
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives, sliced
1/2 teaspoon each garlic powder, chili powder and curry powder
Salt and pepper to taste
8 ounces medium egg noodles, cooked and drained
Grated Parmesan cheese

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, green pepper, corn, mushrooms, olives and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the noodles.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes or until heated through. Yield: 8 servings.

Unopened jars of olives can be stored in a cool dry place for 1 year. Once opened, they should be refrigerated and used within a month.

Nutritional Facts 1 serving (1 each) equals 271 calories, 8 g fat (3 g saturated fat), 55 mg cholesterol, 628 mg sodium, 31 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Olive Beef Pasta in Taste of Home Ground Beef Cookbook , p240