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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A hearty beef and vegetable stew with a little spice that is quick to prepare. You can cook the whole thing in one hour, or let it simmer in the slow cooker all day. Ingredients:
1 pound ground beef |
1 (20 ounce) can white or yellow hominy, rinsed and drained |
2 (14.5 ounce) cans stewed tomatoes |
1 (15.25 ounce) can whole kernel corn |
1 (15 ounce) can kidney beans |
2 (15 ounce) cans ranch-style beans |
1 large yellow onion, chopped |
2 green chile peppers, chopped |
Directions:
1. In a large skillet over medium-high heat, cook ground beef until evenly browned, stirring frequently to crumble. Drain grease, and transfer to a soup pot. Pour in the hominy, stewed tomatoes, corn, kidney beans, ranch-style beans, and add the onion and green chilies. Cover, and cook over medium heat for 1 hour.
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