Spicy Mexicali Beef

Spicy Mexicali Beeffrom Kathy Ashley

1 pound lean ground beef
1 cup salsa
1 cup corn (use canned or frozen)
1 can (14.5 oz.) white kidney beans (rinsed) and/or
1 can (14.5 oz.) red kidney beans (rinsed)
1 can (14.5 oz.) black beans (rinsed)
1 can (14.5 oz.) tomatoes, seeded and diced
1 tablespoon chili powder
1/8 teaspoon celery salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic, minced

Brown ground beef. Then add all remaining ingredients and cook for 10-15 minutes until hot. Serve. (All of these ingredients can be adjusted to taste.)

Note: Blanca Gerlach also uses this recipe, but with only one can of beans instead of three.