1 lb. presoaked pinto beans
1 lg. onion, chopped
1 tbsp. chili powder
1 can green chili peppers, chopped
1 lb. ground beef
2 tsp. salt (maybe more)
1 tsp. oregano
1/2 tsp. cumin
1 (4 oz.) can taco sauce
1 (#303) size can tomatoes

Mix all ingredients together. Bring to a boil; reduce heat and cover with enough water to just cover beans. Cover with lid and simmer 2 to 3 hours (or until beans are tender).

These beans are not spicy hot. Excellent for a cold winter night along with Mexican corn bread.