Cooking Directions

• Cook the beef in a 4-quart saucepan over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
• Stir the picante sauce, refried beans, tomatoes, chili powder and garlic powder in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.  Stir in the kidney beans and cook until the mixture is hot and bubbling.  Sprinkle with shredded Cheddar cheese, if desired

Ingredients

• 1 pound ground beef
• 2 cups Pace® Picante Sauce
• 1 can (about 16 ounces) fat free refried beans
• 1 can (14.5 ounces) whole peeled tomatoes, cut up
• 1 tablespoon chili powder
• 0.25 teaspoon garlic powder
• 1 can (about 15 ounces) kidney beans, rinsed and drained
• 0.25 cup shredded Cheddar cheese (optional)