Southwest Stew - cooking recipe

Ingredients

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

Preparation

In skillet brown beef and onions.
Drain any excess fat.
Add remaining ingredients and bring to a boil.
Simmer, covered, for 15 to 20 minutes.
Good served with cornbread.