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Candy Wagner's Tex-Mex Stew
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| 2 lbs | ground beef. 1 can, (17oz) whole kernel corn, drain |
| 2 cloves | garlic, minced. 1 can (15oz) pinto beans, drained |
| 3 Tbsp | veg oil. 8 green onions, (abt 1 1/2 cups) |
| 1 can (28oz) | whole tomatoes. Chopped fresh Cilantro |
| 1 cup | pace picante sauce |
| 1 tsp | cumin |
| Salt | |
| pepper to taste |
Brown meat with garlic in oil, drain. Drain coarsest chop tomatoes, reserving juice. Add tomatoes, juice, picante sauce, cumin, salt, pepper to meat mixture. Bring to boil, reduce heat. Cover & simmer 20-30 minutes. Add corn, beans and onions. Continue cooking uncovered 10 minutes. Top with cilantro
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