The Kids Cook Monday
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.
Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via Amazon.com.
Slow Cooker Size: Minimum 5-quart
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)
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
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