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.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
183 Calories
Recipe Instructions
Step 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.
Ingredients
1 (15.25 ounce) can whole kernel corn
2 green chile peppers, chopped
2 (14.5 ounce) cans stewed tomatoes
1 pound ground beef
1 (15 ounce) can kidney beans
2 (15 ounce) cans ranch-style beans
1 large yellow onion, chopped
1 (20 ounce) can white or yellow hominy, rinsed and drained
