This cheesy, slightly spicy goulash is much better when cooked outdoors.

Ingredients:

• 2 Tbsp. extra virgin olive oil
• 1 lb. lean ground beef
• 1 large yellow onion, diced.
• 1 large green bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen corn
• 1 cup fresh mushrooms, sliced
• 1/2 cup olives, sliced
• 2 cans tomato soup
• 2 1/2 soup cans water
• 2 1/2 tsp. paprika
• 1/2 tsp cayenne pepper (or more, if you like the kick)
• 2 tsp. salt
• 12 oz. pasta shells
• 3 cups grated cheddar cheese

Directions:
Heat the olive oil in a 12 inch dutch oven using 20-22 briquettes bottom heat.  Add ground beef and brown.  Drain excess fat if desired.  Add onion, bell pepper, mushrooms, and garlic.  Sauté until vegetables are crisp-tender.  Add corn, olives, tomato soup, water, paprika, cayenne, and salt.  Stir until well-mixed.  Bring to a boil, then stir in uncooked pasta shells.

Place the lid on the oven and bake using 10-12 briquettes bottom heat and 14-16 briquettes top heat for 30-40 minutes or until pasta is cooked al dente.  Sprinkle the cheese over the top, replace lid, and cook until cheese is melted.

Serves 6-8.