Tex-Mex Stew

In Dutch oven, brown meat with garlic and chopped onion. Drain off grease.

Drain and coarsely chop the tomatoes.

Reserve juice. Add tomatoes, juice, picante sauce, cumin, salt and pepper to meat mixture. Bring to a boil. Reduce heat. Add corn and beans. Cover and simmer for 20 to 30 minutes. Serve with additional picante sauce.

One dish dinner needs only a pan of cornbread or nacho chips.