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Ingredients25 m servings 220 cals
Original recipe yields 10 servings
- Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir pinto beans, kidney beans, onion, chili powder, and Parmesan cheese with the beef; season with salt and pepper. Pour enough tomato juice into the pot to cover the mixture by 1 inch.
- Bring the mixture to a simmer and cook until the beans are heated through, about 10 minutes. Serve with crackers and pickle juice.
Per Serving: 220 calories; 5.9 g fat; 33.1 g carbohydrates; 11.1 g protein; 14 mg cholesterol; 1046 mg sodium. Full nutrition
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