2 tbsp. olive oil
1/4 c. chopped green pepper
1 (12 oz.) can whole tomatoes
1/2 c. Karo dark corn syrup
1/4 tsp. pepper
2 tbsp. cornstarch
1 c. shredded Cheddar cheese
1/4 c. chopped onion
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. chili powder
1 whole bay leaf
3 c. shell macaroni, cooked

Heat olive oil and add onions and green peppers. Cook until tender. Add ground beef and cook until brown. Pour out 1/4 cup of liquid from can of tomatoes and save. Add tomatoes, syrup and seasonings. Bring to boil; cover and simmer for 15 minutes. Find and remove bay leaf from mixture.

Blend cornstarch with 1 cup of liquid from tomatoes. Stir into meat mixture. Bring to a boil while stirring. Add 3 cups of cooked macaroni. Pour into 2-quart casserole and sprinkle with cheese.

Bake at 350°F for 30 minutes.