Beef Macaroni & Cheese

1 Pound elbow macaroni
2 Tablespoons vegetable oil
2 Cups green bell pepper, chopped
2 Cups onion, chopped
1 Tablespoon chopped garlic
2 Pounds lean ground beef
3 Cups canned crushed tomatoes
Salt & pepper
1 Teaspoon dried basil
1 Teaspoon ground cumin
1 Teaspoon dried oregano
2 to 3 Cups cheddar cheese, grated

Preheat the oven to 350�F.
Cook the macaroni according to package directions; drain and set aside.
Heat the oil in a skillet; add the peppers, onion and garlic, and saut� until soft. Add the ground beef and saut� until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.
In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9� x 13� baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired. Reviews say it tends to be dry so I would suggest adding additional tomatoes or a jar of your favorite salsa.