Ingredients
2 pounds ground beef1-1/2 cups diced onion1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) pinto beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 cup picante sauce, mild, medium or hot3/4 cup water1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon black pepperSalt to tasteShredded cheddar cheese, optional
Preparation
In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.
