Tagliarini

• 3 Tbsp. olive oil or Wesson oil
• 1 lb. ground meat
• 1 1/2 tsp. salt
• 1/8 tsp. black pepper
• 1 tsp. oregano
• 1 medium onion, chopped (3/4 c.)
• 2 (1 lb.) cans tomatoes (Italian style if possible)
• 1 (10 oz.) can whole kernel corn with liquid
• 1 (7 oz.) can pitted ripe olives, drained and chopped
• 4 oz. (1 1/2 c.) thin noodles, uncooked
• 1/4 to 1/2 c. grated Parmesan cheese or 1 c. grated sharp Cheddar cheese (1/4 lb.)

1. Heat oil and brown meat.
2. Add ingredients, except cheese, and cook over low heat, stirring occasionally, about 25 minutes. Remove lid from pan and cook 10 to 15 minutes.
3. If Parmesan cheese is used, pour into serving dish and sprinkle with cheese.
4. If Cheddar cheese is used, fold carefully into the mixture and serve.

olive oil, ground meat, salt, black pepper, oregano, onion, tomatoes, whole kernel corn, olives, thin noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608589 (may not work)