One pound pinto beans, soaked overnight. Drain, cover with fresh water and cook until tender.

1/2 tsp. garlic powder
1 lg. onion, chopped
1 (4 oz.) can taco sauce
1 lg. can tomatoes
1 (4 oz.) can roasted green chili peppers and juice
2 tsp. salt
1/2 tsp. cumino
1/2 tsp. oregano
1 lb. lean ground chuck

Saute onions and garlic in a little oil. Brown the meat. Mix all other ingredients into this mixture, add to the cooked beans, and cook all together until the flavors are well blended. These beans are great served with Jalapeno cornbread and coleslaw.