Taco Casserole

• 2 Tbsp. oil
• 1/4 c. chopped onion
• 1/4 c. chopped green pepper
• 1 1/2 lb. lean ground meat
• 1 (1 lb. 2 oz.) can tomatoes (save 1/4 c. juice for later)
• 1 (8 oz.) can tomato sauce
• 1/4 c. Karo syrup
• 1/2 tsp. each salt and chili powder
• 1/4 tsp. pepper
• 1 bay leaf
• 2 Tbsp. cornstarch
• 3 c. cooked small macaroni (about 1 1/4 to 1 1/3 dry will = 3 c. cooked)

1. Put oil in skillet and saute the onion and green pepper. Add the ground meat and cook until done. Add tomatoes (with 1/4 cup juice reserved). Add the tomato sauce, Karo syrup and seasonings. Simmer 15 minutes. Blend the 1/4 cup tomato juice in the 2 tablespoons
2. cornstarch and
3. stir this into the meat mixture. Add the macaroni. Pour into 2-quart casserole dish. Add 1 cup shredded Cheddar cheese on top. Bake for 30 minutes at 350u0b0. Serves 6 to 8. Can freeze.
4. Must do ahead.

oil, onion, green pepper, lean ground meat, tomatoes, tomato sauce, syrup, salt, pepper, bay leaf, cornstarch, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36782 (may not work)