2 lbs. ground beef
1 onion (chopped or sliced)
Spices: Chili powder, garlic salt, pepper
2 c. uncooked rice
2 lg. tomatoes (diced)
1/2 c. mild picante sauce
6-8 c. water or beef broth
2 (16 oz.) cans pinto beans

Brown the onions, beef and spices to taste. When browned add rice and tomatoes and stir frequently until rice is browned. Drain off grease if desired. Stir in picante sauce, beans and water. Bring to a boil, stirring constantly. Reduce heat and simmer until rice is soft and flavorful. Serve with hot buttered cornbread or tortilla chips.

Note: This recipe can be converted to a tasty casserole by reducing water or broth to 4-5 cups and topped with grated Monterey Jack.