Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 12 ounces Mexican pork or beef chorizo (casings removed)
  • 2 (16-ounce) cans pinto beans
  • 1 cup chicken broth
  • 1 1/2 cups Red Chile Sauce
  • 1 cup water
  • 1/2 teaspoon dried Mexican oregano
  • salt to taste 
  • shredded cheese
  • chopped onion
  • chopped avocado
  • cilantro

Instruction

  • Drizzle olive oil in a large pot on medium heat and add the ground beef and brown for about 10 minutes. Drain off any excess grease.
  • Add the chorizo by crumbling it into the cooked ground beef. Cover the pot and cook the chorizo thoroughly for another 8 to 10 minutes. Using a potato masher, combine the beef and chorizo together. 
  • Add the drained and rinsed beans and broth and cook for 5 minutes. Add the red chile sauce, water, and oregano and cook until it starts to boil, stirring occasionally. Reduce heat to low and simmer, uncovered, for about 10 minutes. Add more broth if the mixture is too thick. 
  • Add salt to taste. Ladle into bowls and sprinkle with a handful of cheese or toppings of your choice.