Submitted by reader Debra J. of O'Fallon, Missouri, this meaty, lightly spiced stew is one of the easiest and most rewarding reader recipes we've tried – and perfect for football season. "We have it often for family Sunday get-togethers with my children and grandchild," Debra says. "It's a very warming dish for a chilly night."
Don't worry if you’re unfamiliar with hominy – we guarantee it'll quickly become a staple in your home. Used frequently in Southern and Latin-style dishes, it's made up of corn kernels soaked in a weak powdered lime solution. You can usually find canned hominy in the Latin foods or canned vegetable section of your supermarket.
Slow Cooker Size: Minimum 5-quart
Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 (15-ounce) can kidney beans
1 (15-ounce) can pinto beans
1 (15-ounce) can yellow or white hominy
1 (15-ounce) whole kernel corn
1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
1/2 can water
1 (1.25-ounce) package taco seasoning (like McCormick)
1 (1-ounce) package dry ranch dressing mix (like Hidden Valley Ranch)
Directions:
In a large skillet over medium-high heat, cook onion and ground beef until meat is browned and onion is softened, about 10-15 minutes. Drain. Add meat and onion mixture to slow cooker, and then pour remaining ingredients on top. (Don't drain the cans - pour in liquid and all.) Stir well. Cook on High for 6 hours or Low for 10 hours. Serve with cheddar cheese, sour cream, avocado, corn chips, or cilantro if desired.
Serves 6 to 8
Itching to use your Crockpot? The Grandparents.com Recipe Section is a solid source for slow cooker recipes like Apple Pecan Bread Pudding.
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