1/2 c. chopped green pepper
1/2 c. chopped onion
2 tbsp. butter
1 can chili beef soup
1 can cream of tomato soup
2 c. cubed, cooked beef (left over roast beef)

Saute green pepper and onion in butter. Stir in remaining ingredients with 1/2 cup water. Simmer until heated through. Serve over rice. Garnish with shredded cheddar cheese. Serves 6.