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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Lean hamburger - not more than

  2. 15 % fat

  3. 1/2 lb 227g / 8oz Cajun sausage - if link style remove the casings

  4. 1 Onion - diced (large)

  5. 10 1/2 oz 298g Chicken broth

  6. 1 oz 28g Ripe tomato - diced (large)

  7. 8 oz 227g Canned tomato sauce

  8. g Mexican salsa - 1

  9. 1 tablespoon 15ml Plus 2 tsp Mexican chile powder - schilling's

  10. 1 tablespoon 15ml Plus l tsp cumin - ground

  11. 1 teaspoon 5ml Garlic powder - Lawry's coarse ground with parsley

  12. 1 teaspoon 5ml Dried marjoram flakes

  13. 3 teaspoons 15ml Diced jalapenos - canned Ortega brand 7 oz 198g Diced green chiles - canned Ortega brand 1/2 cup 118ml Water

  14. 30 oz 852g Canned pinto beans - ranch style brand with jalapenos with their liquid

  15. 1/2 teaspoon 2 1/2ml Cayenne pepper powder

  16. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a large pot saute the hamburger, Cajun sausage and onions until almost all the liquid is gone. Stir constantly to crumble the hamburger and sausage.

  2. If you purchase Cajun link sausage remove the casings prior to cooking. Add all the remaining ingredients except the pinto beans and simmer until most of the vegetables have cooked and blended together. About 30 minutes.

  3. Add the beans and simmer until heated through. Salt and pepper to taste. Serves 8.

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