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- Preparing Time: 25 minutes
- Total Time: -
- Served Person: 10
- 1 tablespoon chili powder
- 1/2 pound ground beef
- 1 tablespoon grated parmesan cheese
- salt and ground black pepper to taste
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1/2 onion, cut into chunks
- 2 (46 fluid ounce) cans tomato juice, or as needed
- 1 (4 ounce) packet saltine crackers, or as needed
- 1 cup pickle juice, or to taste
- Carbohydrate 33.1
- Cholesterol 14
- Fat 5.9
- Protein 11.1
- Sodium 1046
- Calories 220 calories;
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.
