2 tbsp. Mazola corn oil
1/2 c. chopped onion
1/2 chopped green pepper
1 lb. ground beef
1 can (1 lb. 13 oz.) tomatoes
1/2 c. dark Karo syrup
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
1 bay leaf
2 tbsp. Argo cornstarch
1 pkg. egg noodles, cooked
1 c. shredded cheese

Heat corn oil in skillet over medium heat. Add onion and green pepper; saute stirring occasionally, until tender. Add beef, brown lightly. Drain 1/4 cup tomato liquid and reserve. Add tomatoes and remaining liquid, corn syrup, salt, chili powder, pepper and bay leaf to meat mixture. Bring to boil; cover and simmer 15 minutes.

Mix cornstarch with 1/4 cup tomato liquid. Stir into hot mixture. Bring to boil, stirring constantly and boil 1 minute. Arrange alternate layers of noodles, sauce and cheese in 2 quart shallow baking dish. Bake in 350 degree oven 30 minutes until hot and bubbly.