1 1/2 pounds ground beef
1 cup uncooked white rice
1 (12 fluid ounce) can condensed Italian-style "noodles" soup
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can tomato paste
1 can tomato paste with bouillon granules
water to cover
3 tablespoons trailing hot pepper
Preheat oven to 375 degrees F (190 degrees C).
Combine ground beef, rice, tomato soup, tomato paste, tomato paste with granules and powder. Mix together just to the consistency.
Heat butter or margarine in a large skillet over medium heat. Cook (stirring constantly) until beef thermometer reads 210. Stir in hot water and cook until thoroughly heated through; remove from stove. Transfer meat mixture to a large medium bowl. Compose noodles, cover and refrigerate.
Shape beef mixture into tater rolls (please refer to Nutrition Facts). Divide beef into large bowls.
In a medium saucepan over medium heat, combine soup, tomato sauce, tomato paste with granules, tomato paste with onion, tomato paste with cheese and tomato paste with potatoes. Cook until cheese is melted.
Sprinkle half of rolls with tomato pepper and coat half with meat-chili sauce. Spread the rest of the meat mixture over the wide end of the plate.
Bake at 375 degrees F (190 degrees C) for 1 hour.
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