2 cans red kidney beans
2 cans crushed or whole tomatoes
1 pt. low fat sour cream
Shredded cheddar, Colby or Monterey Jack
1 pkg. taco seasoning mix

On low heat empty contents of kidney beans in medium saucepan. Mash with potato masher to paste like consistency. Add all other ingredients and cook over low heat for at least 1/2 hour - up to 2 hours.

Serve with shredded lettuce, tomatoes, olives and fresh unsalted tostitos. Can add ground beef, chicken, (chopped) olives, fresh cuantro. Excellent source of protein. Kids love it!

Can also be rolled in fresh flour tortillas and served with Mexican rice as an entre. Garnish with salsa, sour cream or guacamole.