Nonstop, No-Chop Chili

1 cup bottled salsa

2 tbsp chili powder

1 tbsp sugar

2 ½ tsp ground cumin

1 ½ tsp dried oregano

¼ tsp salt

1 (16 oz) can chili beans, undrained

1 (14.5 oz) can no-salt-added diced tomatoes, undrained

1. Cook ground round in a large Dutch oven coated with cooking spray over medium-high heat 4 minutes or until beef is browned, stirring occasionally.  Stir in water and remaining ingredients, and bring to a boil.  Reduce heat, and simmer 25 minutes, stirring occasionally. 

Colby-Jack Chilies

1. Cut a lengthwise slit down center of each of 6 (4 inch long) Anaheim chiles; discard seed and membranes.  Arrange chiles in a 9-inch pie plate. Cover with heavy-duty plastic wrap.  Microwave at high 3 minutes or until crisp-tender; drain.  Return chiles to pie plate.  Split 3 colby-Jack cheese sticks in half lengthwise; stuff each chile with 1 piece of cheese.  Microwave at high 30 seconds or until cheese melts.

Corn Bread Twists

(such as Pillsbury)  Follow directions on package.