1 lb. ground beef
1 c. chopped onion
1/2 c. green pepper
1 garlic clove, minced
1 c. tomato juice
1 (8 oz.) can red kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 c. uncooked long grain rice
1 c. canned or frozen corn
1/2 c. sliced black olives
1 c. (4 oz.) shredded Cheddar or Monterey Jack cheese

In large skillet over medium heat, cook beef, onion, pepper and garlic until meat is brown and vegetables are tender. Drain fat, add tomato juice, kidney beans, chili powder, oregano, salt and rice. Cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives. Cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts, about 5 minutes. 4 servings.