Recipe by Carolyn G. “Keri” Jelks, Ranchwoman and Cowbelle.
Working cattle calls for a hearty, warm lunch to provide energy and satisfy hungry cowboys.
1/2 pound Chorizo sausage
1 pound ground beef
1 can (8 oz) tomato sauce
1/2 cup prepared taco sauce
1/2 package taco seasoning mix
2 cans (4 oz) diced green chiles
1 can (2 1/2 oz) sliced olives, drained
1 1/2 cups shredded Jack cheese
Crumble sausage into frying pan. Cook over medium heat until browned. Drain off fat. Brown beef and drain fat. Combine sausage and beef. Stir in tomato sauce, taco sauce, seasoning mix and green chiles. Cook over medium heat until mixture thickens. Serve on giant hamburger buns and top with cheese and olives.
The Elgin/Sonoita Cowbelles are part of the Santa Cruz County Cowbelles, organized in 1947. The Cowbelles actively support the youth of the community through 4-H, FFA and a Scholarship Program. To learn more about Cowbelles, visit the Patagonia Museum.