Mexican Beef and Bean Casserole

This is an old favorite of ours -- a quick, easy dish that also freezes well and is very filling.  I think it's from a Betty Crocker Cookbook.

1 lb ground beef

2 cans pinto or kidney beans, rinsed and drained

1 8-oz can tomato sauce

1/2 c salsa

1 t chili powder

1 c shredded cheese

Heat oven to 375 degrees.  Cook beef in a skillet over medium heat until browned; drain.  Mix all ingredients, except the cheese, in an ungreased casserole.  Cover and bake 40 - 45 minutes, stirring once or twice.  Sprinkle with cheese.  Bake, uncovered about 5 minutes more or until cheese is melted.