1 lb. ground beef
1 small onion, chopped
1 tsp olive oil
1 tbsp chili powder
1-1/2 tsp ground cumin
1 tsp salt
1 (15 oz) can pinto beans, rinsed and drained
1 (8 oz) can tomato sauce
¾ cup water
½ cup salsa
1-1/2 cups (6 oz) shredded Cheddar cheese
1 tbsp chopped fresh cilantro
Taco shells or flour tortillas, warmed
Toppings: Shredded lettuce, diced tomatoes, salsa, sour cream
Cook ground beef in a large skillet over med-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel. Saute onion in hot oil in same skillet over med-high heat. Add chili powder, cumin, salt and beef.
Cook 5 to 7 min., stirring occasionally. Stir in beans, tomato sauce, ¾ cup water, and salsa. Mash pinto beans in skillet with a fork, leaving some beans whole, bring to a boil; reduce heat and simmer uncovered 8 to 10 min or until liquid is reduced. Top with cheese and cilantro.
Cover, turn off heat, and let stand 5 min or until cheese melts. Serve with taco shells or tortillas and desired toppings.