Categories: Ground Beef, Main Dish, Tex-Mex

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 1 teaspoon olive oil
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (8 ounce) can tomato sauce
• 3/4 cup water
• 1/2 cup salsa
• 1 1/2 cups shredded cheddar cheese
• 1 tablespoon chopped fresh cilantro
• taco shell, warmed (or flour tortillas)
• Toppings:
• shredded lettuce
• diced tomato
• salsa
• sour cream

Directions

1. Cook ground beef in a large skillet over med-high heat, stirring until beef crumbles and is not longer pink; drain well.

2. Remove beef; wipe skillet with a paper towel.Saute onion in hot oil in the same skillet over med-high heat.

3. Add in chili powder, cumin, salt, and pepper; cook 5-7 minutes, stirring occasionally.

4. Stir in beans, tomato sauce, ¾ cup water, and salsa.

5. Mash beans in skillet with a fork, leaving some whole.

6. Bring to a boil; decrease heat, and simmer, uncovered, 8-10 minutes or until liquid is reduced.

7. Top evenly with cheese and cilantro; cover, turn off heat, and let stand 5 minutes or until cheese melts.

8. Serve w/ taco shells or tortillas and desired toppings.

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