Instructions: Cook meat in 3-quart saucepan over medium-high heat 4 to 5 minutes or until no longer pink, stirring constantly. Drain off excess fat.

Stir in beans, tomato sauce, vinegar, chili powder, minced onion, sugar if using, and garlic salt. Heat just to boil, reduce heat immediately, cover, and simmer 20 minutes, stirring occasionally.

Serve topped with sliced scallions and dairy sour cream. Garnish with shredded Cheddar cheese.

This recipe yields 4 servings, 1 cup each.

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