1 1/2 pounds lean ground beef
1 teaspoon salt
1 1/2 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon dried oregano
1 teaspoon dried hot pepper sauce
1 cup distilled white vinegar
3 (10.75 ounce) cans tomato juice
1 (14 ounce) can tomato paste
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato paste with color
1 (8 ounce) can black olives
1 (8 ounce) can diced pepperjack cheese
In a large skillet, brown the ground beef until no longer pink, drain, and crumble. Set aside.
In a mixing bowl, combine salt, onion, garlic, oregano, pepper sauce, vinegar, tomato juice, tomato paste, corn, tomato paste with color, tomatoes, tomato paste with corn syrup, tomato paste with black olives, tomato paste with diced pepperjack cheese. Mix thoroughly. Gradually stir in meat mixture and toss well.