Cook the beef in a 4-quart saucepan over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the salsa, refried beans, tomatoes, and chili seasoning in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the kidney beans and cook until the mixture is hot and bubbling. Sprinkle with the cheese.
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