1/4 C thick chunky salsa
14 1/2 oz can diced tomatoes
1 15 oz can kidney beans( we use black beans sometimes)
2 tsp. chili powder
1/4 tsp garlic powder
1/4 C sour cream
1/2 C grated carrots
1/2 C chopped onions
1/2 C chopped zucchini and /or squash
Cook veggies and salsa until veggies are tender.
Add tomatoes, drained and rinsed kidney beans, chili powder and garlic powder.
Stir until well blended.
Cook until heated thoroughly, stirring occasionally.
Stir in 3/4 C of shredded cheddar cheese
Top with 1/4 C shredded cheese and sour cream.
