1 teaspoon chili powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon oregano

                                                        1 teaspoon sugar

                                                        1 teaspoon salt

                                                        Combine all ingreduents, seal and store.

To make taco filling: Brown 1 lb. ground beef and drain off excess grease. Add 1/2 cup water and seasoning mix. Reduce heat and simmer 10 minutes. Stir occassionally. Makes filling for 8-10 tacos.

3 tablespoons olive oil

1/2 onion, chopped

2-3 cloves garlic, minced

1/2 teaspon ground cumin

scant 1 teaspoon ground coriander

1 15-ounce can pinto beans, drained and rinsed

2/3 to 1 cup chicken broth/stock

Sea Salt and freshly ground black pepper

Saute the onion in olive oil over medium heat until tender and lightly browned.  Add the garlic, cooking and stirring for 30 seconds, then add the spices, Continue to cook and stir until fragrant, 30-60 seconds longer. While the onion cooks, remove about a 1/3 of the beans and reserve, mashing the remainder with a fork. Add the mashed beans and 1/2 cup of the stock to the onions and garlic, simmering and stirring until slightly thickened, about 5 minutes. Add the whole beans, stirring, simmering and adjusting with additional stock as needed. Cook until mixture is slightly thick, adjusting to taste with salt and pepper as needed.