Ingredients
1 pound bulk pork sausage1 pound ground beef1 envelope taco seasoning4 cups water2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) pinto beans, rinsed and drained2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained2 cans (14-1/2 ounces each) stewed tomatoes2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained1 jar (16 ounces) chunky salsaSour cream, shredded cheddar cheese and sliced ripe olives, optional
Preparation
In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.
