Mexican Beef and Bean Casserole

1 pound ground beef (ground turkey for a lower fat)
2 cans pinto beans
1 8oz can tomato sauce
1/2 cup chunky style salsa (you pick the hotness level)
1 tsp. chili powder
1 cup shredded Monterey Jack cheese

Pre-heat oven to 375º

Cook the beef in a skillet over medium heat until brown; drain.

Drain and rinse the beans in a strainer.

Mix the beef, beans, tomato sauce, salsa and chili powder in an ungreased baking pan.

Cover with lid or aluminum foil and bake 40-45 minutes, stirring once or twice.
Carefully remove the lid or foil, and sprinkle cheese over the top. Continue baking uncovered for about 5 minutes or until the cheese is melted.