4 tablespoons vegetable oil
1 (15 ounce) can black beans
1 (12 fluid ounce) can or bottle chili sauce
1 pound ground beef
1 (8 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can diced onion
1 (8 ounce) can diced celery
1 cup canned tomato paste
1 teaspoon chili powder
1 teaspoon black pepper
4 slices corned beef
cooked chicken
1 1/4 cups chopped tomatoes
4 (10 ounce) cans tomato paste with beans
2 onions, chopped
1 teaspoon dried oregano
1 teaspoon white sugar
Heat oil in a large saucepan over medium heat. Saute black beans, chili sauce, tomatoes with green chile peppers, onion, celery, canned tomato paste, chili powder, pepper and corned beef in oil until mixture thickens. Remove from heat and set aside.
Heat oil in a skillet over medium heat. Saute diced tomatoes with green chile peppers, onion, celery and tomatoes with bell peppers until vegetarian with a toss. Stir in tomatoes with beans. Spoon mixture over noodles. Top with tomatoes and meat.
Press the mixture into a 9x13-inch glass serving dish. Drizzle tomato sauce over meat mixture; place coals or charcoal over pot. Brush with olive oil and serve immediately.
⭐ ⭐ ⭐ ⭐ ⭐