3 tablespoons vegetable oil
1 1/2 pounds lean ground beef
3 slices bacon
3 tablespoons Worcestershire sauce
1 (16 ounce) can refried beans
1/4 cup barbecue sauce
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
2 tablespoons tomato juice
2 tablespoons distilled white vinegar
1/4 cup red wine
1/2 cup white sugar
1 (16 ounce) can sliced ripe olives
1 (3 ounce) can sliced black olives
In a medium bowl, mix the oil, bacon, Worcestershire sauce, barbecue sauce, garlic powder, crushed red pepper flakes, black pepper, onion powder, crushed red pepper, olive oil, tomato juice and vinegar. Mix well and spread mixture into a 9x13 inch pan.
Bake in preheated oven until bacon is tender, 10 minutes. Remove from oven and let cool.
Meanwhile, in a medium bowl, mix the barbecue sauce, garlic powder, crushed red pepper flakes, black pepper, onion powder, black pepper, paprika, tomato juice and vinegar. Mix well and spread mixture into a 9x13 inch pan.
Bake 20 minutes, until bacon is crispy, 10 to 15 minutes more. Remove from pan and cool. Fill with a beef filling.
Meanwhile in a large skillet, heat the vinegar, wine, sugar and olives well to between a 1 to 2 inch thick.
Combine rice, beans and BBQ sauce in a large pot. Bring to a simmer, stirring occasionally, about 6 minutes.
Add 2/3 cup tuna salad dressing, tomato juice, vinegar and brown sugar in small tureen filled with ice. Simmer for 5 minutes. Pour over beef filling.
Bring a large kettle of water to a boil. Add sherry and brown sugar, stir and remove from heat. Garnish with fresh lemon slices and serve.