When you want a quick and easy chili for game time or just to get something on the table fast here is an idea that cuts corners on cooking time but not on flavor. There are plenty of options you can use instead of these ingredients such as ground turkey, crushed tomatoes, cannelloni beans or changing up the cheese to Monterrey Jack. Try adding some peppers such a frozen mix or fresh green and red peppers. Another way to serve it is over noodles or rice. Or top the casserole with refrigerated biscuits. This recipe is simple, quick and sure to please.
1 pound lean ground beef
2 (15-ounce) cans kidney beans or pinto, rinsed and drained
1 (8 1/4-ounce) can tomato sauce
1/2 cup thick-and chunky salsa or diced tomatoes with peppers
1 teaspoon chili powder
1 cup shredded Cooper Sharp cheese (4 ounces)
1. Heat oven to 375°.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
3. Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-quart casserole.
4. Cover and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.