1 (16 oz.) pkg. dried pinto beans
1 lb. ground meat
1 med. onion, chopped
1 (16 oz.) can whole tomatoes, undrained
1 (4 oz.) can chopped green chilies, drained
1 (4 oz.) can taco sauce
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin seeds
1/2 tsp. dried whole oregano

Sort beans and rinse. Beans can be soaked in boiling water (about 2 inches above beans), for 1 hour. This cuts down on cooking time. Then drain; add fresh water and cook beans until beans are barely tender. Drain 2 cups liquid from beans and reserve; discard remaining liquid.

Combine ground meat and onion in skillet; cook until browned. Add meat mixture and remaining ingredients to beans. Also add the reserved 2 cups of liquid. Bring to boil; cover, reduce heat, and simmer until beans are done. Add additional water as necessary.

You can substitute can of Rotel tomatoes and green chilies. Also picante sauce for the taco sauce. Also ground cumin for the cumin seeds. Same with oregano. Yield: 8 to 10 servings.