Easy Skillet Tacos

Ingredients

• 15 ounce pinto beans rinsed drained canned
• 8 ounce tomato sauce canned
• 1 tablespoon chili powder 
• 6 servings flour tortilla warmed
• 1 tablespoon cilantro leaves fresh chopped
• 1 pound ground beef 
• 1.5 teaspoons ground cumin 
• 6 servings lettuce diced shredded sour
• 1 teaspoon olive oil 
• 1 small onion chopped
• 0.5 cup salsa 
• 1 teaspoon salt 
• 6 ounces cheddar cheese shredded
• 0.8 cup water 

Equipment

• frying pan
• paper towels

Directions

1. Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.
2. Drain well.
3. Remove beef; wipe skillet with a paper towel.
4. Saut onion in hot oil in same skillet over medium-high heat.
5. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.
6. Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts.
7. Serve with taco shells or tortillas and desired toppings.