Crumble into cold skillet:

1 lb. ground beef

Cook over moderate heat until pink color disappears. Then add:

1/4 c. finely chopped green pepper
1 med. onion, finely chopped (about 1/2 c.)
1/2 c. thinly sliced celery

Cook 5 minutes longer until vegetables are limp but not browned.

Stir in:

1 can (8 oz.) tomato sauce
1/2 c. water
2 tbsp. vinegar
1 clove garlic, finely chopped
1 tsp. dry mustard
1/2 tsp. ginger
1/2 tsp. oregano
1 tbsp. brown sugar
1 tsp. salt
Dash of Tabasco sauce

Bring to boil, reduce heat and simmer 5 to 10 minutes.

While sauce is simmering divide between 4 individual casserole dishes (or one large casserole) :

4 c. baked beans or 1 can (1 #12 oz.) pork and beans

Spoon hot meat sauce over beans, divide equally between casserole dishes.

Bake uncovered in moderate oven at 375 degrees for 20 minutes. Sprinkle with 1 cup shredded sharp cheese. Return oven until cheese melts. Serve hot. Makes 4 servings.