1 tbsp. oil
1 tbsp. oil
1 lb. ground chuck beef
1/4 c. chopped onion
1/4 c. chopped green pepper
2 (1 lb.) cans tomatoes
1 (10 oz.) pkg. frozen whole kernel corn
4 oz. flat noodles
1/4 c. beef broth or water, if needed
1/2 c. sliced pimiento stuffed olives
1 c. shredded mild cheddar cheese
Salt to taste

Heat oil in wok. Add beef. Stir fry until lightly browned. Pour off any excess fat. Add onion and green pepper. Continue to stir fry about 1 minute. Add tomatoes. Chop and break up. Cover. Simmer for 10 minutes, stirring occasionally. Add corn. Cover and steam for 5 minutes. Add noodles and simmer, uncovered until tender. Add a little broth or water if mixture becomes dry. Mix olives and cheese. Continue stirring until cheese melts and stew thickens. Salt to taste.