1 lb ground beef
2 cans (15 to 16 oz each) pinto beans
1 can (8 oz) tomato sauce
1/2 cup mild chunky-style salsa (I used medium but think next time I will try hot. I like spicy)
1 tsp chili powder
1 cup shredded Monterey Jack cheese
- Heat oven to 375*
- Brown meat/drain
- Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in ungreased 2 quart baking pan.
- Cover with lid or aluminum foil and bake 40-45 min, stirring once or twice, until hot and bubbly. Carefully remove the lid and sprinkle cheese over the top. Continue baking uncovered about 5 min or until the cheese is melted.