Cowboy Beans

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.

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