Chili Salsa

1 lb. ground beef
1 medium onion, chopped (½ cup)
1 jar (16 oz.) medium or hot salsa (2 cups)
1 can (15 oz.) chunky tomato sauce with onions, celery and green bell peppers
1 can (4 oz.) chopped green chilies, drained
2 tsp. chili powder
1 can (15 to 16 oz.) pinto beans, rinsed and drained
Shredded cheddar cheese, if desired
Sliced green onion, if desired

1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2. Mix beef and remaining ingredients except beans in 3 ½ to 4-quart slow cooker.

3. Cover and cook on low heat setting 8 to 10 hours.

4. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Top with cheese and onion. (6 servings)

* Vary the taste by using black beans instead of pinto beans.