Texas Stew

Ingredients:

1 can hominy, drained

1 can whole kernel corn, drained

1 can sliced carrots, drained

1 can sliced potatoes, drained

(I did not use canned carrots and potatoes. 

I used fresh, and parboiled them in salted water for about 10 minutes.)

1 can ranch-style beans, undrained

1 can diced tomatoes, undrained

1 cup water

1 beef bouillon cube

1/2 t. garlic powder, or one clove garlic, minced

chili powder, to taste

dash of Worcestershire sauce

dash of hot sauce

1.5 pounds ground beef

(I used ground chicken)

1 medium onion, chopped

 

In a slow cooker, combine first 12 ingredients. 

In a skillet, cook ground meat and onion over medium heat.  Drain. 

Transfer meat and onions to slow cooker;  mix well.

Cover and cook on high for 4 hours, or on low for 8 hours.

Serve in bowls with crusty, toasted bread or cornbread.

So, so yummy and easy to put together in the morning.  It is ready when you come home on a cool night and you are looking forward to a hot, comforting meal.

Try it....I think you'll like it!