Chili Skillet

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 garlic clove, minced
1 c. tomato juice
1 (8 oz) can red kidney beans
4 t. chili powder
1 t. dried oregano
1 t. salt
1/2 c. long grained rice, uncooked
1 c. corn
1 c. shredded cheese
1/2 c. sliced black olives

In a large skillet cook beef, onion, pepper and garlic until meat is brown and vegetables tender; drain fat. Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 more minutes. Sprinkle with cheese, cover and cook until cheese melts. Yield: 4 servings.

Scalloped Potatoes

Hamburger Potato Casserole