1/3 c. Mazola corn oil or butter
1/2 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 tsp. pepper
1 (8 oz.) pkg. elbow macaroni
1 (1 lb. 3 oz.) can tomatoes
1 c. water
1/2 c. cheese
1 tbsp. salt
1/4 tsp. dry mustard

Cook beef, onions and green pepper in hot oil until browned in heavy skillet. Add remaining ingredients except macaroni. Bring to boil. Add macaroni and bring to second boil. Turn heat to low. Cover and simmer 30 minutes or until macaroni is tender. Stir occasionally. Makes 6 servings.