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
1 pound ground beef2 cups Pace® Picante Sauce1 can (about 16 ounces) fat free refried beans1 can (14.5 ounces) whole peeled tomatoes, cut up1 tablespoon chili powder0.25 teaspoon garlic powder1 can (about 15 ounces) kidney beans, rinsed and drained0.25 cup shredded Cheddar cheese (optional)
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