1 lb. chopped meat, browned well
3 tbsp. Old El Paso salsa (mild, med., or hot to taste)
1 pkg. Old El Paso chili mix
1 (10 1/2 oz.) can Progresso red kidney beans
1 (8 oz.) can Del Monte sauce
1 med. onion, diced
1 c. grated Monterey Jack cheese
2 tbsp. oil
1 c. cooked rice

In saucepan, saute diced onion with 2 tablespoons oil until soft; do not brown. Put in chopped meat and brown well. With potato masher, mash chopped meat and onions to thin out meat chunks. Add chili mix, beans with liquid from can, Del Monte sauce, and salsa.

Bring to boil and simmer covered for 15 minutes. Shut heat and throw in grated cheese. Recover. Serve hot over cooked rice with side of salad. For Mexican touch, add jalapeno peppers to salad.