Salsa Chili

• 1 lb ground beef
• 1 mdm onion, chopped
• 1 jar (16 oz) salsa
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (5 1/2 oz) tomato juice

Shredded cheddar cheese, diced peppers, sour cream and sliced green onions, optional

In a saucepan, cook beef and onion over mdm heat til meat is no longer pink; drain.  Stir in salsa, beans and tomato juice; heat through.  If desired, garnish with cheese and peppers and serve with sour cream and onions.  5 svgs.