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
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Cook ground beef in a large skillet over med-high heat, stirring until beef crumbles and is not longer pink; drain well.
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Remove beef; wipe skillet with a paper towel.Saute onion in hot oil in the same skillet over med-high heat.
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Add in chili powder, cumin, salt, and pepper; cook 5-7 minutes, stirring occasionally.
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Stir in beans, tomato sauce, ¾ cup water, and salsa.
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Mash beans in skillet with a fork, leaving some whole.
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Bring to a boil; decrease heat, and simmer, uncovered, 8-10 minutes or until liquid is reduced.
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Top evenly with cheese and cilantro; cover, turn off heat, and let stand 5 minutes or until cheese melts.
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Serve w/ taco shells or tortillas and desired toppings.