Slow Cooker Mexican Stew (Zwt-8) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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Found in 1 of my newsletters from , this sure-to-be tasty recipe was submitted to them by reader Debra J. of O'Fallon, Missouri. They described it as a meaty & lightly spiced stew . They already had this Dallas transplant on the hook w/Mexican fare, but big for me was cooking made easy w/my slow cooker. I revere my slow cooker! ... If you’re unfamiliar w/hominy, it's frequently used in Southern, Southwest & Latin-style dishes & is made of corn kernels soaked in a weak powdered lime solution (I never knew that). You'll find canned hominy in the Latin or canned canned vegetable sections of your grocery store. (You will need to use a 5 qt slow cooker for this) *Enjoy!* Ingredients:
2 lbs lean ground beef |
1 medium onion, chopped |
1 (15 ounce) can kidney beans |
1 (15 ounce) can pinto beans |
1 (15 ounce) can yellow hominy (white can also be used) |
1 (15 ounce) whole kernel corn |
1 (10 ounce) can diced tomatoes (with green chilies, rotel was suggested) |
5 ounces water |
1 (1 1/4 ounce) package taco seasoning |
1 (1 ounce) package dry ranch dressing mix (hidden valley suggested) |
Directions:
1. In a lrg skillet over med-high heat, cook onion & ground beef until meat is browned & onion is soft (about 10-15 min). Drain of any rendered fat & add the mixture to the slow cooker. Then pour the remaining ingredients on top (Do not drain any liquid from the cans) & stir well.
2. You're done & the slow cooker does the rest. Cook on High for 6 hours or Low for 10 hours. Serving w/cheddar cheese, sour cream, avocado, corn chips or cilantro was suggested.
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