Southwestern Black Bean Stew

I am always looking for ways to get my son to eat, and black beans are a favorite. So I adapted this one from All Recipes. The original recipe called for one can of beans and one of corn, as well as two packages of 8-oz cheddar. We just topped ours with cheddar, and they were great!

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
2 (15 ounce) cans black beans, undrained
1 (6 ounce) can tomato paste
1 1/2 cups water
1/2 cup sour cream
Shredded cheddar cheese, for topping (can add some to stew too)

In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
Then add the beans, tomato paste and water. Mix well. Add the seasoned meat. Simmer for 20 minutes, then add sour cream and some cheese if you like.  Pour into individual bowls and garnish with shredded cheddar cheese.
Note: This is great leftover, but it gets thick. So we actually used this in quesadillas for left overs. Yum!

What do you think?