2 lb. ground beef
1 1/2 c. diced onion
1 can (28 oz.) tomatoes, chopped, liquid reserved
1 can (15 oz.) pinto beans, rinsed & drained
1 can (17 oz.) whole kernel corn, drained
1 c. picante sauce, med. or hot (hot is better)
3/4 c. water
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. black pepper
Salt to taste
Shredded Cheddar cheese

In skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, 15-20 minutes. Garnish with shredded Cheddar cheese. Cooked sliced potatoes can be added to stew for a little variety. This dish reheats well and can be carried to dinners in a crock pot.