• 1 lb lean ground beef
• ½ c onion, chopped
• ¼ c green pepper, chopped
• 8 oz can baby corn, undrained
• 8 oz tomato sauce
• ¼ c sliced ripe olives
• 4 oz noodles, uncooked
• 2 c water
• 1 t oregano leaves
• ½ t salt
• ¼ t pepper
• 1 c cheddar cheese, shredded

Cook and stir ground beef, onion, and green pepper in a large skillet until the meat is browned. Drain off the excess fat. Stir in undrained corn and remaining ingredients. Bring to a boil; reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.

Cooking time: 25 minutes

Diana's Kitchen