With your skillet at medium high, add your ground beef. Break it up with a spoonula and stir for even color. Add equal shakes or two turns of the pan of onion powder, garlic powder, ground cumin, seasoned salt and chili powder. I don't measure, so I'd say maybe a teaspoon of each if you want to get technical. You can always taste your meat once it's cooked and decide if you need more flavor.
Once your beef is browned and drained (if needed), drain the liquid from your canned pinto beans and add to the meat. Stir. Add your can of El Pato spicy tomato sauce and stir for an even coating. Lower the heat to keep the mixture warm.