1 can (16 ounces) Pace® Picante Sauce
1 (about 15 ounces) small red beans or red kidney beans, undrained
shredded cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce and beans with liquid in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the beans are heated through. Sprinkle with the cheese before serving.