EASY SKILLET TACOS

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.

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