Talagarina

• 8 ounces, weight Noodles
• 2 Tablespoons Vegetable Oil
• 2 cups Onion, Diced
• 2 cloves Garlic, Diced
• 1 whole Bell Pepper, Diced
• 1 can (15 Oz. Size) Tomato Sauce
• 2 pounds Ground Chuck
• 2 Tablespoons Salt
• 1/2 teaspoons Pepper
• 3 Tablespoons Chili Powder
• 1 can (15 Oz. Size) Whole Kernel Corn
• 1 pound American Cheese, Cubed
• 18 pieces Large Ripe Olives, Cut From Seed (optional)

1. Boil 8 ounces of your choice of noodles in salted water until tender.
2. Drain.
3. Saute onion, garlic, and bell pepper in 2 tablespoons vegetable oil.
4. Once the veggies are tender, add tomato sauce and cook slowly for 10 15 minutes.
5. In a separate large skillet, brown your ground chuck.
6. Add salt, pepper, and chili powder.
7. Drain any excess fat.
8. After browned, stir the cooked noodles and the tomato mixture into the meat.
9. To all this, stir in the can of corn (drained), ripe olives (if you desire), and cubed American cheese.
10. Continue cooking over low heat until the cheese has melted.
11. At this point you may freeze some or all of it.
12. Otherwise, pour into two 1-quart casserole dishes and bake about 30 minutes in a moderate oven.
13. Note: I end up with lots of dirty pans since the noodles; sauteed onion, bell pepper and garlic; and meat are cooking at the same time, before transferring to the two casserole dishes!
14. (What a long sentence)

weight noodles, vegetable oil, onion, garlic, bell pepper, tomato sauce, ground chuck, salt, pepper, chili powder, kernel corn, american cheese, olives

Taken from tastykitchen.com/recipes/main-courses/talagarina/ (may not work)