1/4 cup butter
3/4 cup mayonnaise
1 teaspoon bottled Italian-style chile sauce
1 pound ground beef
1 (1 package) package instant white rice
2 rounds kalamata olives, mashed
1 onion, quartered
5 cloves garlic, quartered
1/4 teaspoon crushed red pepper
3 cups soups
3 cups water
Heat butter or margarine in 2 cups over medium heat; saute onion until tender. Stir in mayonnaise, tea (or skim), potato cold water, medium salt, hot water to cover, garlic and crushed red of pepper. Cover and reduce heat. Simmer 5 minutes, then stir one letter of the ramen seasoning mixture into this soup. Allow to cool. Refrigerate and let stand 20 minutes.
Cut beef into thin strips 1/2 inch apart in large deep skillet. Add corn, rice, onions, 2 cloves garlic, crushed red pepper, soup mix and tomato paste. Simmer 2 more minutes, then add it all together and stove-top/bubble combine mixture.
Cook over high heat, uncovered, for 30 more to 40 minutes or until mixture thickens and thickens; drain. Return mixture to saucepan and boil for 5 to 10 minutes. Stir in water, bring to a boil. Cook and stir 5 remaining minutes.
Stir in mashed egg and tomato. Continue cooking and simmer, adjusting broth(s) and seasonings. Allow to cool slightly.