Tex-Mex Stew - cooking recipe

Ingredients

2 lb. ground beef
2 large garlic cloves, minced
1 (28 oz.) can whole tomatoes
1 (17 oz.) can whole corn
1 c. Pace picante sauce
1 (15 oz.) can pinto beans
1 large onion, chopped
salt and pepper to taste

Preparation

In Dutch oven, brown meat with garlic and chopped onion. Drain off grease.
Drain and coarsely chop the tomatoes.
Reserve juice. Add tomatoes, juice, picante sauce, cumin, salt and pepper to meat mixture. Bring to a boil. Reduce heat. Add corn and beans. Cover and simmer for 20 to 30 minutes. Serve with additional picante sauce.
One dish dinner needs only a pan of cornbread or nacho chips.