2 Tbs. olive oil
1 lb. lean ground beef
1 large yellow onion; diced
1 large green bell pepper; diced
2 cloves garlic; minced 2 tsp. salt
1 1/2 cups frozen whole kernel corn
1 cup fresh mushrooms; sliced
1/2 cup olives; sliced
2 cans tomato soup
2 1/2 soup cans water
2 1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. salt (or to taste)
12 oz. bag pasta shells
3 cups grated cheddar cheese
Brown ground beef using 2 Tbs. olive oil in a 12" Dutch oven using 20-22 briquettes bottom
heat. (or high heat on stovetop) When beef has been browned add onion, bell pepper, mushrooms, and
garlic. Saute until vegetables are tender. Add corn, olives, tomato soup, hot water, paprika,
cayenne pepper, and salt. Stir to mix well. Bring contents to a boil then stir in pasta shells.
Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top heat for
30-40 minutes. (or simmer on stovetop) Sprinkle cheese over top and bake (or simmer) for an
additional 10 minutes until cheese is melted.
This is a Dutch oven adaptation of a Bills' family favorite.