Print Options
Back to
Olive Beef Pasta >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Olive Beef Pasta
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
8 Servings
Prep: 45 min. Cook: 30 min.
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.
© Taste of Home 2012
2 of 2
Olive Beef Pasta
(continued)
Nutrition 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.
© Taste of Home 2012