1 lb. ground chuck
1 onion chopped
4 large garlic cloves minced
3 T. cumin
2 15 oz. cans pinto beans rinsed and drained
1 14 .5 oz. can beef broth
1 4 oz. can chopped green chilies
4 green onions sliced
Heat large skillet over medium high heat. Add ground beef and cook until brown. Add chopped onion and garlic, cook another 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with the back of a spoon, about 20 minutes Mix in green onions.
Transfer beans and beef mixture to a serving dish. Serve with tortillas, cheese, sour cream and salsa or Pico de Gallo.
extra bounus Pico de Gallo
2 C. diced tomato
1/2 C. onion chopped
2 T. cilantro chopped
1 1/2 T. jalapeno pepper minced
2 t. fresh lime juice
1/2 t. salt
Combine all ingredients. Mix well. Chill
