Ingredients
1 pound ground beef1 pound bulk pork sausage2 cans (16 ounces each) kidney beans, rinsed and drained3 cups chunky salsa1 can (14-1/2 ounces) diced tomatoes, undrained1 large onion, chopped1 can (8 ounces) tomato sauce1 can (4 ounces) mushroom stems and pieces, drained1/2 cup each chopped green, sweet red and yellow peppers1/2 teaspoon dried oregano1/4 teaspoon garlic powder1/8 teaspoon dried thyme1/8 teaspoon dried marjoramOptional toppings: shredded cheddar cheese, sour cream and thinly sliced green onions
Preparation
In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker.
Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cook, covered, on low 8-10 hours or until flavors are blended. Add toppings of your choice.
