1 can pitted ripe olives
1/4 c. cooking oil
1 c. uncooked rice
1 1/2 lb. ground beef
1 tsp. salt
1 (4 oz.) can chopped green chilies
1/3 c. chopped green pepper
3/4 c. chopped onion
1 lg. can whole tomatoes
1 tsp. chili powder
1/4 tsp. pepper
2 tsp. Worcestershire sauce
4 slices Jack cheese

Preheat oven to 350 degrees. Drain olives; slice and reserve 1/4 cup for garnish. Heat 2 tablespoons of oil. Add rice and brown, stirring frequently. Remove rice from pan. Add beef and salt; brown. Put beef in 2 quart casserole.

Heat remaining oil. Add chilies, green peppers and onion to the oil. Cook until tender. Return browned rice to vegetables. Add olives, tomatoes, undrained and spices. Bring to a boil and pour over the meat. Cover the casserole and bake for 45 minutes. Remove cover, arrange cheese slices on top and garnish with olives. Return to oven for 15 minutes.