2 lbs. ground beef
1 c. chopped onions
2 cloves garlic, minced
1 tbsp. oil
3 1/3 c. drained, cooked or canned pinto beans
1 can tomatoes
1 2/3 c. drained, cooked or canned kidney beans
1 c. water
1 can tomato sauce
1 tbsp. chili powder
1 tsp. salt
1/2 tsp. ground cumin (opt.)

Brown ground beef, onion and garlic in oil. Mash and reserve 1 cup pinto beans. Drain tomatoes reserving liquid; coarsely chop. Add whole beans, tomatoes, reserved tomato liquid, water, tomato sauce and seasonings. Bring mixture to a boil. Simmer 30 to 35 minutes, stirring occasionally. Add additional water during simmering if necessary. Stir in mashed beans; mix well. Simmer 5 minutes longer or until slightly thickened. Serve with tortillas. Serves 8 (1 cup servings).