Chili Salsa Soup

• 1 lb. extra lean ground beef
• 1 package Jimmy Dean Regular sausage
• 1 medium onion – chopped
• 1 15.5 oz. can Great Northern beans – drained
• 1 15.5 oz. can Red beans – drained
• 1 15.5 can S&W Garbanzo – drained
• 1 15.5 oz. can White beans – drained
• 1 15.5 oz. can Pinto beans – drained
• 1 (abt. 16 oz.) can Rosarita Refried Beans
• 2 14.5[?] oz. cans RoTel Mexican style stewed tomatoes
• 1 14.5 oz. can yellow hominy – drained
• 1 4 oz. can Ortega diced green chilies
• 1 16 oz. bottle Pace’s Thick & Chunky mild salsa

• 1. Brown meats and onion and drain.
• 2. Drain beans and hominy.
• 3. Mix ingredients. (add water to suit)
• 4. Simmer for 4 to 5 hours.
• 5. Let stand overnight.
• 6. Reheat and serve.

Yellowstone 2010

• 3 lbs ground beef
• 2 pkgs regular sausage
• 2 large onions
• 2 cans Great Northern
• 2 cans Red
• 2 cans Grabanzo
• 2 can White
• 2 cans Dark Kidney
• 2 cans Pinto
• 2 cans hominy
• 4 cans S&W Mexican
• 2 cans Green Chilies
• 2 16 oz Pace Chunky Mild