Lunch: Texas Stew Recipe
Ingredients
1-1/2 pounds ground beef
1 medium onion, chopped
1 can (15-1/2 ounces) hominy, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) sliced carrots, drained
1 can (15 ounces) sliced potatoes, drained
1 can (16 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 teaspoon beef bouillon granules
1/2 teaspoon garlic powder
Chili powder to taste
Dash Worcestershire sauce
Dash hot pepper sauce
Instructions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
Cover and cook on low for 6-8 hours or until heated through.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
