4 quarts water
2½ cups pinto beans, rinsed and soaked
1 small onion, quartered
1 tablespoon salt
1 pound ground beef
10 ounces chorizo, casing removed, crumbled
1 small onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, finely chopped
1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 packet (1.25 ounces) lower-sodium taco seasoning mix
Place water, beans and quartered onion in large stockpot. Bring to a boil. Reduce heat to low; cook, partially covered, for 1½ hours or until beans are tender. Add salt; cook for additional 30 minutes.
Combine beef, chorizo, chopped onion, bell pepper and garlic in large skillet until beef is no longer pink; drain. Add beef mixture, tomatoes and juice, tomato paste and taco seasoning mix to beans. Mix well; cover. Cook over medium heat, stirring occasionally, for 30 minutes.
Serves eight to 10.