- 1 tablespoon [15 mL] olive oil
- 1 pound [454 g] ground beef
- 3/4 cup [190 mL] chopped onion
- 1 1/2 teaspoons [7.5 mL] salt
- Dash of pepper
- 1/2 small bay leaf
- 1 pound [454 g] canned tomatoes
- 1 ([10-ounce / 284-mL] can cream of mushroom soup concentrate
- 1 cup [250 mL] minute rice
- 2 or 3 slices Cheddar cheese, cut in 1/2-inch [1.3-cm] strips
- 6 stuffed olives, sliced
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- Heat olive oil into a large casserole.
- Stirring, brown ground beef before adding chopped onion.
- Cook until tender.
- Mix in salt, pepper, bay leaf, tomatoes with juice, cream of mushroom soup concentrate and minute rice.
- Bring to a boil, lower heat and leave to simmer for 5 minutes, stirring occasionally.
- Remove from heat and preheat oven broiler.
- Spoon into a large enough baking dish and top with Cheddar cheese strips.
- Broil until cheese is melted.
- Garnish with stuffed olive sices, and serve.
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