Mexican Beef and Bean Casserole

From: Betty Crockers Bridal Edition Cookbook; Prep: 10 min; Cook: 10 min; Bake 50 min - 4 servings

1 lb lean ground beef
2 cans (15 to 16 oz each) pinto or kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 C thick-and-chunky salsa
1 t chili powder
1 C shredded Monterey Jack cheese (4 oz)

1. Heat oven to 375 degrees
2. Cook beef in skillet over medium heat until brown; drain
3. Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-qt casserole dish
4. Cover and bake for 40 - 45 min, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 min or until cheese is melted.