1 (10-ounce) can diced tomato and green chiles, undrained
4 (16-ounce) cans pinto beans, undrained
4 (15-ounce) cans pork and beans, undrained
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded Cheddar cheese
How to Make It
Cook first 3 ingredients in a stockpot over medium-high heat, stirring until meat crumbles and is no longer pink. Remove from pot, and drain.
Brown sausage in stockpot; drain and return to pot. Add ground chuck mixture, tomato soup, and next 6 ingredients.
Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Stir in cheese.
NOTE: To prepare in a slow cooker, brown ground chuck and sausage as directed. Place ground chuck mixture, sausage, and next 7 ingredients in a 5-quart slow cooker. Cook, covered, at LOW 8 to 10 hours. Stir in cheese just before serving.