1 to 2 lb. ground beef
1 small onion, grated
1/2 bell pepper, chopped finely
1 can diced tomatoes
1 can cream of mushroom soup
2 c. milk
spaghetti noodles
2 c. grated cheese

Cook spaghetti noodles. Brown ground beef; drain. Add onions, pepper and tomatoes; cook until tender and blended well. In large casserole, layer spaghetti and then meat mixture. Mix soup and milk; spread on top of meat mixture. Top with grated cheese. Repeat layers of spaghetti, meat sauce and cheese.

Bake at 350°F for 25 to 40 minutes. Serve with Mexican cornbread.