• 1 lb. elbow macaroni
• 2 Tbs. olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 lb. lean ground beef
• 3 Tbs. barbecue rub
• 2 Tbs. unsalted butter
• 4 Tbs. cornmeal
• 1 C. milk
• 1 26 oz. jar tomato sauce
• 1 can chopped tomatoes
• 2 C. shredded cheese such as a combination of cheddar, Monterey Jack, and Swiss cheese
• 1 pkg. corn tacos, broken

Preheat the oven to 350 degrees. Boil the elbow macaroni in a large pot according to package directions. In a 12-inch skillet, sauté the red bell pepper, green bell pepper, onion, and garlic until the onion is translucent. Add the ground beef and cook until the red disappears and the ground beef is browned. Add the barbecue rub and combine thoroughly. Put the butter into the skillet with the ground beef mixture and allow to melt. Add the cornmeal, mix well, and add the milk. Allow mixture to thicken somewhat. Pour in the tomato sauce, chopped tomatoes, and 1 cup of the shredded cheese and mix well.Pour the mixture into a 9x13-inch baking pan or oven-safe casserole dish, top with the broken tacos and the remaining cheese. Bake for about 20 to 30 minutes or until heated through.Note: Do not use pre-packaged shredded cheese. Buy some cheese in blocks and shred or grate them. This is also a good opportunity to use up any small pieces of cheese you may have in your refrigerator.