Tex-Mex Stew - cooking recipe

Ingredients

2 lb. ground beef
2 large garlic, minced
3 Tbsp. oil
1 (28 oz.) can tomatoes
1 c. Pace picante sauce (medium)
1 tsp. cumin
salt and pepper to taste
1 (17 oz.) can whole corn, drained
1 (15 oz.) can pinto beans
8 green onions with tops (1 1/2 c.)
chopped cilantro (optional)

Preparation

Brown meat with garlic; drain.
Drain and chop tomatoes coarsely.
Save juice.
Add tomatoes, juice, picante sauce, cumin, salt and pepper to taste to the meat mixture.
Bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes.
Add corn, beans and onions and continue cooking uncovered for 10 minutes.
Top with cilantro (optional).
Makes 10 cups of stew.