3/4 c. pearl barley
1 1/2 c. water
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. oil
1 1/4 tsp. salt
Pepper to taste
1/2 tsp. marjoram
1 tsp. honey
1 tsp. Worcestershire sauce
1/2 c. chili sauce or catsup
3 1/2 c. canned tomatoes
1/2 c. grated cheddar cheese
1/2 c. sliced black olives

Cook barley in water 30 minutes or until done. Saute ground beef and celery in oil. Drain off fat. Stir in salt, pepper, marjoram, honey, Worcestershire sauce, tomatoes and barley. Bring to boil and simmer 10 minutes. Put in 2 quart casserole and sprinkle with cheese and then black olives. Form a bed of tortilla chips around edge. Bake at 350 degrees for 20 minutes until cheese melts.