|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
Servings |
|
4-6
|
Preptime |
|
15 minutes
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 Package Andouille Sausage cut into bite sized pieces
|
|
1 Pound Ground Beef
|
|
1/ 2 Cup Diced Onion
|
|
1/2 Cup Taco Seasoning
|
|
1 Can Kidney Beans
|
|
1 Can Pinto Beans
|
|
1 Can Garbonzo Beans
|
|
1 Large Can Diced Tomatoes in Juice
|
|
1 Cup Medium Salsa
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
In a dutch oven, brown ground beef with onion and drain any excess fat. Add remaining ingredients.
|
|
|
Bring to a boil, redice heat, cover and simmer 20 minutes.
|
|
|
|
|
|
|
Originally Submitted
1/19/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Mexican Bean Soup recipe to your own private DesktopCookbook.
|