Friday, November 19, 2010

Texas Stew

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!

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