Wednesday, May 29, 2013

Spaghetti West Texas

Chad's Granny Melba passed this recipe to my mother-in-law, Eloise, who made it for us.  The first time she made it I enjoyed it so much I ended up eating the leftovers EVERY.SINGLE.DAY for four days.  I'm NOT a spaghetti fan but this is different and the green olives are salty and a little surprise in each bite.  Enjoy!

1 pound of spaghetti (cook separately)
2lbs. ground beef
1 small jar of green olives, sliced
2 bags of sharp shredded cheese
1 large (46oz) can of tomato juice
1 Tbsp. chili powder
1 small onion
1 tsp. pepper

Brown ground beef in a deep pot.  Add ALL of the tomato juice, chili powder, onion and pepper.  You are going to think that it is WAY to much tomato juice but just go with it.  I let the tomato mixture simmer on low just to meld the flavors.

You can make this in one big 9x13 inch pan or two smaller pans.  Whatever pan you choose, make sure it is a deep pan.  Layer the ingredients like this:

Green Olives
Ground Beef/Tomato Mixture
Sharp Shredded Cheese

Bake at 350 degrees for approximately 30-40 minutes.