2 lbs. ground beef
2 lg. garlic cloves, minced
3 tbsp. vegetable oil
1 (28 oz.) can whole tomatoes
1 c. Pace picante sauce
1 tsp. ground cumin
Chopped fresh cilantro (optional)
Salt and pepper to taste
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can pinto beans, drained
8 green onions with tops, sliced, about 1 1/2 c.

Brown meat with garlic in oil in Dutch oven, drain. Drain and coarsely chop tomatoes, reserving juice. Add tomatoes, juice, picante sauce, cumin, salt, and pepper to meat mixture. Bring to a boil - reduce heat, cover and simmer 20 to 30 minutes, add corn, beans, onions. Cook uncovered 10 minutes. Top with cilantro if desired and serve with additional picante sauce. Makes 6 to 8 servings, about 10 cups.