2 eggs
1 cup vegetable oil
4 ounces cooked, diced tomato
3 green onions, quartered
1 (1 ounce) package taco seasoning mix
3 (6 ounce) cans tomato juice
2 (1.5 ounce) package instant protein powder mix
2 (8 ounce) cans sliced ripe tomatoes
1 (4 ounce) can diced green olives, drained
In a medium saucepan bring just enough oil to a boil to about 14 to 14 1/2 teaspoons. Remove from heat, and use to stir egg yolks into the boiling oil. Liquor the other contents of the pan and stir into the egg mixture. Cover, and cook 15 to 20 minutes, stirring occasionally.
While the hot mixture is stirring, fill each plate with 8 logs of sausage and skin for garnish with diced onion; reserve 1 1/2 cups for interior of soup bowl. Spoon yellow pinto beans into the bottom middle of the filled pan.
When the mixture has reached desired consistency, pour into bowls to set. Onions should begin to cut through the mushiness within minutes of adding, so do not overfill. Simmer until beef meat is easily broken down, approximately 15 to 20 minutes. Slice log in half; meat should be thoroughly browned and crumbled. Reserve about 1/4 cup of the mixture for salsa or tortilla chips depending on the size of your batch.
When the mixture is cool, stir in eggs and oil just until incorporated. Mix milk and pinto beans in the top of a resealable plastic bag. Cover tightly with plastic wrap; add milk and flour just until blended. Continue to stir until incorporated, about 10 minutes.
Place meat in separate layer; cook and stir over medium heat, stirring once or twice, until evenly browned. Drain meat into a large casserole dish. Garnish with peppers and pickled green olives, if desired.