1 lb. lean ground beef
1/2 c. chopped green peppers
1/2 c. chopped onion
2 - 1 lb. cans tomatoes, undrained
4 oz. shredded cheddar cheese
4 tbsp. flour
1/2 tsp. dried sweet basil
1/4 tsp. oregano
1 1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1 - 8 oz. pkg. elbow macaroni
1 tbsp. oil

Heat oil in large skillet or Dutch oven. Then brown beef, onions, and peppers. Stir in flour, then tomatoes. Cook until mixture thickens, stirring occasionally. Meanwhile, cook the macaroni according to package directions. Rinse in cold water and drain. When sauce thickens, stir in cheese, macaroni, and seasonings. Mix well. Turn mixture into large buttered casserole and bake at 375°F, uncovered until bubbly and browned on top, about 20 to 25 minutes.