Skillet Beef Ole

• 1 lb. lean ground beef
• 1 large onion, chopped
• 1/2 red pepper, chopped (optional)
• 1 large green pepper, chopped
• 1 tsp. salt
• 1 1/2 tsp. chili powder
• 1 tsp. dried basil leaves
• 2 cloves garlic, minced
• 1 (8 oz.) can kidney beans, drained (reserve liquid)
• 1 (7 oz.) can whole kernel corn, drained
• 1/3 c. whole pitted olives
• 1/4 c. chopped parsley

1. Brown meat in a large, heavy skillet over medium heat.
2. Stir with a wooden spoon to break into small pieces.
3. Add onion, green pepper and red pepper.
4. Cook until vegetables are tender-crisp. Gently stir in salt, chili powder, basil, garlic, beans and corn. Simmer for 5 to 10 minutes to blend flavors.
5. Stir in some of the reserved bean liquid if you want to increase moistness.
6. Gently stir in the olives and parsley.
7. Heat through and serve with a green salad and French bread.
8. Serves 4.

lean ground beef, onion, red pepper, green pepper, salt, chili powder, basil, garlic, kidney beans, whole kernel corn, olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1062511 (may not work)