2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (8 ounces each) tomato sauce with basil, garlic and oregano
1 can (14-1/2 ounces) diced tomatoes with sweet onion, drained
Hot cooked rice, optional
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in beans, tomato sauce and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally. If desired, serve over rice.