1 pound ground beef
1 small green pepper, chopped (1/2 cup)
1 can (14.5 oz) salsa-style chunky tomatoes, undrained
1 cup canned black beans, rinsed and drained
1/2 cup golden raisins
1. Cook beef and bell pepper in skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in remaining ingredients; reduce heat to low. Cover and simmer 5-7 minutes, stirring occasionally, until hot.
Source: Betty Crocker's Good and Easy Cookbook
Note: Leftovers work well added Quinoa Chili in place of the red beans.
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