Taco bean soup

By ChefBrenda

Ingredients

• 1 lb. Sausage
• 1 lb. Hamburger
• 1 envelope taco seasoning
• 4 cups water
• 2 cans (16 oz) kidney beans, rinsed and drained
• 2 cans (16 oz) pinto beans, rinsed and drained
• 2 cans (14 1/2 oz) stews tomatoes
• 2 cans (14 1/2 oz) Mexican diced tomatoes, undrained
• 3-4 jalapenos sliced
• 1 jar chunky salsa
• Sour cream, shredded cheddar cheese and sliced ripe black olives

Preparation

Step 1

In a soup kettle, cook sausage and beef over medium heat until browned, drain. Add taco seasoning and mix well. Stir in the water and beans, tomatoes and salsa. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives.