Taco bean soup

By ChefBrenda

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Rate this recipe 4.3/5 (3 Votes)

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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

Details

Servings 12

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.