*  Exported from  MasterCook  *

                     Western Beef and Rice Casserole

Recipe By     : New York Times Cookbook
Serving Size  : 8    Preparation Time :1:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Pitted black olives
   1      lb            Lean ground beef
   2      tb            Oil
     1/2  c             Onion -- chopped
     1/4  c             Green pepper -- chopped
   1      c             Raw rice
   2 1/2  c             Canned tomatoes
   1      c             Water
   2      ts            Salt
   2      ts            Chili powder
     1/4  ts            Pepper
     1/2  ts            Worcestershire sauce
   1      c             Celery -- sliced

Preheat over to moderate (325 F).

Cut the olives into large pieces.

Brown the beef in the oil. Drain excess fat. Remove the meat from the
pan (add a little fresh oil) and add the onion, celery, green pepper,
and rice. Cook, stirring, until browned.

Add the tomatoes, water, seasonings, meat, and olives and bring to a
boil. Pour into a 2 qt casserole dish and cover.

Bake 45 minutes to 1 hour.


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