1 lb. ground beef (80% lean)
1/2 c. chopped onion
1/4 tsp. garlic powder
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1 dash hot pepper sauce, if desired
1 can (28 oz.) whole tomatoes, coarsely chopped
1 can (8 oz.) kidney beans, drained
1/4 c. shredded Cheddar cheese
2 tbsp. sliced ripe olives
1/4 c. dairy sour cream

Combine ground beef, onion and garlic powder; arrange in a ring in microwave safe sieve or small colander. Place sieve in microwave safe bowl; microwave at high for 3 minutes. Stir to break up beef. Continue cooking at high 3 minutes; stir after removing from oven. Pour off drippings.

Place beef in 2 quart microwave safe dish; sprinkle chili powder, cumin, salt and hot pepper sauce, if desired, over beef, stirring to combine. Stir in tomatoes and kidney beans. Cover with waxed paper and microwave on high 12-14 minutes. Serve with shredded cheese, olives and sour cream. Makes 4 servings.

Note: Cooking times are based upon a full power output of 650 watts. If your microwave oven has a lower or higher power wattage than 650 watts, cooking times may have to be adjusted. Consult your oven manufacturer's instruction book. This recipe contains 416 calories, 959 mg. sodium and 98 mg. cholesterol per serving.