Recipe: Ground Beef Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

GROUND BEEF
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


89. FIESTA CHILI

1/2 pound ground beef
1 envelope chili seasoning mix
2 cans (16 ounces each) kidney beans, drained
1 (16 ounce) can stewed tomatoes, cut up
1 (8 ounce) can tomato sauce
1/2 teaspoon salt
1 (6 ounce) can pitted California ripe olives, drained
Dairy sour cream
Chopped green onion
Corn chips

In saucepan, brown beef; drain off excess fat. Stir in chili seasoning, beans, stewed tomatoes, tomato sauce, and salt. Bring mixture to boiling; cover and simmer 30 minutes. Stir in olives; heat through. Serve topped with a dollop of sour cream and a sprinkle of green onion. Pass corn chips. Makes 6 servings.

90. Simmer pitted ripe olives in with meaty spaghetli sauce for authentic Italian flavor.

91. Stack pitted ripe olive wedges between layers in lasagna for a hearty entree.

92. SKILLET ENCHILADAS

1 pound ground beef
1/2 cup chopped onion
1 can condensed cream of mushroom soup
1 (10 ounce) can enchilada sauce
1/3 cup milk
2 tablespoons seeded, chopped canned green chilies
8 frozen, canned, or homemade tortillas
Cooking oil
2 1/2 cups (10 ounces) shredded sharp process American cheese
1 cup pitted California ripe olives, chopped

In 10-inch skillet brown beef and onion; drain off excess fat. Stir in soup, enchilada sauce, milk, and chilies. Reduce heat; cover and simmer 20 minutes, stirring occasionally.

Meanwhile, in small skillet, dip tortillas in a little hot cooking oil just till limp. Drain. Using 2 cups of the cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla; place in sauce in skillet. Cover and cook till heated through, about 5 minutes. Sprinkle with reserved cheese; cover and cook till cheese melts, about 1 minute. Makes 4 servings.

93. Highlight a tostado with a sprinkling of pitted ripe olives over the top.

94. Improve a tamale pie with ripe olive wedges. Most Southwest cooks do.

95. Stir ripe olive wedges into the ground meat before shaping into Chopped Sirloin Steaks.

96. Accent Meatball Stroganoff with ripe olives.

97. Add coarsely chopped ripe olive to the cannelloni ground meat filling.

98. Surround a pitted ripe olive with a ground meat mixture for Surprise Meat Balls.

99. For an easy Mexicali Dinner, add sliced ripe olives to a zesty ground beef noodle casserole.

100. Toss sliced ripe olives into a ground meat mixture. Use as a filling for cooked squash.

101. Serve Sweet 'n Sour Meatballs with pitted ripe olives.

102. Toss pitted ripe olives into the family favorite Meatball-Noodle Bake.

103. Extend a meatloaf with ripe olive wedges. It adds great flavor and a meaty texture.

104. Add ripe olives to a hamburger pot pie.

105. JIFFY CHILI-HOMINY BAKE

1 pound ground beef
1/2 cup chopped onion
1 (15 ounce) can chili with beans
1 tablespoon chili powder
1 can condensed cream of chicken soup
1 (20 ounce) can yellow hominy, drained
1/2 cup pitted California ripe olives, sliced
1/2 cup (2 ounces) shredded process American cheese

In skillet, cook beef and onion till meat is browned. Stir in remaining ingredients, except cheese. Turn into 2-quart casserole. Cover; bake in 350 degree F oven for 25 minutes. Sprinkle cheese over top; bake uncovered 5 minutes more. Makes 6 servings.

106. Transform a 6-layer dinner of potatoes, corn, onion, ground beef, carrots, and tomatoes into a 7-layer dinner with the addition of pitted ripe olives.

107. Stuff green pepper cups with a ground meat-rice-ripe olive filling. Be sure to make plenty.

108. Add ripe olive slices to a cabbage roll.