2 c. chopped roast beef
1 (8 oz.) can tomatoes, cut up
2 tbsp. chopped green chili peppers
1 c. shredded Monterey cheese
Salt

Combine all ingredients together, except cheese. Bring to a boil. Reduce heat; uncover, stirring often. Cook away all liquid. Turn off heat, sprinkle cheese. Replace top until cheese melts. Ready to serve. Serve over rice or potatoes.