2 lb. ground beef
1 1/2 c. diced onion
1 (28 oz.) can tomatoes, chopped (liquid reserved)
1 (15 oz.) can pinto beans, rinsed and drained
1 (17 oz.) can whole kernel corn, drained
1 c. picante sauce (mild, medium or hot)
3/4 c. water
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. black pepper
salt to taste
shredded cheese (optional)

In skillet, brown beef and onions; drain. Add remaining ingredients and bring to a boil. Simmer, covered, for 15 to 20 minutes. Garnish with shredded cheese, if desired.

Yield: 8 servings.