1 lb. ground beef
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped bell pepper
1 sm. can sliced black olives
2 (16 oz.) cans tomatoes, undrained & chopped
1 c. water
1 c. uncooked rice
1 tbsp. chili powder
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
3 oz. Cheddar cheese, cut into strips

In skillet, cook beef, celery, onion and pepper 3 to 5 minutes over medium high heat, stirring occasionally, until beef has lost its pink color. Drain off excess fat. Reserve about 20 olive slices for decoration. Add remaining olive slices and all other ingredients except cheese to skillet and bring to a boil. Transfer to a 2 to 3 quart oblong baking dish. Cover and refrigerate up to 48 hours.

To bake, heat oven to 350 degrees. Bake casserole for 1 hour or until rice is tender, stirring mixture once after 30 minutes. Uncover, arrange cheese strips and reserved olives on top. Bake 1 minute or until cheese melts.

You may complete cooking in skillet. Cover and reduce heat to moderately low and simmer 45 minutes to 1 hour, stirring occasionally, until rice is tender. Mixture reheats well. Garnish with cheese strips and olive slices and broil 1 to 2 minutes to melt cheese.