1 (16 oz.) pkg. dried pinto beans
1 lb. ground beef
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
1/2 tsp. garlic salt
1/2 tsp. pepper

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans and bring to a boil; cook 2 minutes. Remove beans from heat; cover and let soak 1 hour. Drain beans; cover with water, bring to a boil; cover; reduce heat and simmer 1 hour or until beans are tender. Drain 2 cups liquid from beans; discard liquid. Combine ground beef and onion in a skillet; cook until beef is browned, stirring to crumble. Add beef mixture and remaining ingredients to beans. Bring to a boil; cover, reduce heat and simmer for 1 hour and 15 minutes. Add additional water, if necessary.