1 lb. top ground beef
2 med. chopped onions
1 clove garlic, chopped (or garlic salt)
1/4 c. chopped green pepper
1 (8 oz.) box spaghetti
1 (8 oz.) can tomato sauce
1 (4 oz. or 6 oz.) can tomato paste
1/2 c. tomato or V-8 juice
1 1/4 c. water
2 c. grated sharp cheddar cheese
1 can mushroom soup
Sliced green olives
Salt and pepper to taste
Little chili powder and little cumin

Break up meat and saute in large skillet with onion, garlic, and green pepper until meat loses all red color. Drain off excess grease. Add tomato sauce, tomato paste, tomato juice, and water. Cover and let mixture come to a boil, then reduce heat and simmer for 30 minutes.

While this is cooking, break up spaghetti and cook in boiling, salted water, according to box directions; drain. Into a greased 9 x 13 casserole (or two 8 x 8 casseroles), add a layer of sauce, a layer of spaghetti, and a layer of cheese. Repeat these layers until all is used. Over the top layer spread mushroom soup and sliced olives.

Bake for 30 minutes at 350 degrees until bubbly. Makes 10-12 servings. Can be made ahead and refrigerated or frozen.