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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Southern Living; My step-daughter made this the other night and we thought it was great. 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 (i use about 2/3 cup, medium) |
1 1/2 cups shredded cheddar cheese |
1 tablespoon chopped fresh cilantro |
taco shell, warmed (or flour tortillas) |
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.
3. Saute onion in hot oil in the same skillet over med-high heat.
4. Add in chili powder, cumin, salt, and pepper; cook 5-7 minutes, stirring occasionally.
5. Stir in beans, tomato sauce, 3/4 cup water, and salsa.
6. Mash beans in skillet with a fork, leaving some whole; add the beef back to the skillet.
7. Bring to a boil; decrease heat, and simmer, uncovered, 8-10 minutes or until liquid is reduced.
8. Top evenly with cheese and cilantro; cover, turn off heat, and let stand 5 minutes or until cheese melts.
9. Serve w/ taco shells or tortillas and desired toppings.
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