2 c. chopped onion
2 tbsp. vegetable oil
1 1/2 lbs. lean ground beef
1 tbsp. chili powder
1 can (15 oz.) tomato sauce
2 tbsp. cider vinegar
1 tsp. ground cumin and 1 tsp. leaf oregano, crumbled
1/2 tsp. crushed red pepper flakes
1/8 tsp. black pepper
1/4 - 1/2 c. chopped pitted green olives
1 can (15 oz.) red kidney beans, drained
3 c. unsalted cooked white rice
4 oz. Cheddar cheese, shredded (about 1 c.)

1. Preheat oven to moderate (350 degrees).

2. Saute onions in oil in a 5 quart Dutch oven or casserole until softened, about 5 minutes. Add beef, cook, breaking up large pieces with wooden spoon, until well browned, about 5 minutes. Mix in chili powder, cook 1 minute. Add tomato sauce, vinegar, cumin, oregano, red pepper flakes and black pepper. Simmer 15 minutes. Stir in olives, beans and rice.

3. Spoon into 11 3/4 x 7 1/2 x 1 1/2 inch baking dish. Sprinkle cheese evenly over top.

4. Bake in preheated oven (350 degrees) for 25 minutes or 30 minutes or until bubbly and lightly browned.

TO FREEZE:

Prepare casserole through step 3. Seal tightly with plastic wrap or aluminum foil, label, date and freeze.

TO SERVE:

Partially thaw in refrigerator 12 to 24 hours. Bake, loosely covered with foil in preheated, moderate oven (350 degrees) for 45 minutes, remove foil and bake 15 minutes longer or until bubbly and lightly browned.

NOTE: Olives may be omitted. Seasonings may be adjusted to suit taste.