|Canned kidney beans||1 Pound (1 Can)|
|Canned tomatoes||1 Pound (1 Can)|
|Garlic||1 Clove (5 gm), minced / mashed|
|Green pepper||To Taste, seeded and chopped|
|Onion||1 Large, finely chopped|
|Ground beef||1 Pound|
|Salad oil/Bacon drippings||1 Tablespoon|
|Chile powder||1 Teaspoon|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
|Uncooked rice||3⁄4 Cup (12 tbs)|
Brown the ground meat in oil until crumbly.
Add garlic, salt, onion, green pepper, and chile powder, and saute for 5 minutes, or until vegetables are limp.
Mix in tomatoes, kidney beans, and rice, and turn into a greased 2-quart casserole.
Bake, uncovered, in a 350° oven for 45 minutes.
Sprinkle with olives and cheese, and continue baking for 15 minutes longer, or until cheese is melted. (If you assemble the casserole in the morning and refrigerate it, allow 1 1/2 hours for baking.)