1/2 lb. lean ground beef
1/3 cup onion, chopped fine
1/3 cup green pepper, chopped fine
1/2 cup flour
4 cups milk
1 16-oz. can stewed tomatoes
6 beef bouillon cubes (or 2 TBS. granules)
1 cup Swiss cheese, shredded fine

In a large saucepan, brown meat, onion, and green pepper. Stirring quickly to keep flour from lumping, sprinkle flour over meat mixture and blend. Gradually stir in milk. Add tomatoes and bullion. Cook until mixture thickens, stirring occasionally. Fold in cheese and heat until melted. Serve immediately. Preparation is 25 minutes and makes 1-1/2 quarts. Good with salad and French bread.