Brown beef and sausage together. Drain and set aside.
Put bacon in pot and brown until almost crsipy. Add onions, garlic and canola oil and cook until softened. Add chili powder, cumin, salt and cook until fragrant.
Add beans, meat, oregano, enchilada sauce and chicken broth. Heat to a boil and simmer for 15 minutes. Crush beans with electric blender leaving very little whole beans. Add cheese. Bring to a boil and simmer for 15 minutes. Remove from heat.
8 servings will fill (4) 4-cup containers with some leftover.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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