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Texas Stew

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 (15 ounces) ranch-style or chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 beef bouillon cube
1/2 teaspoon garlic powder
Chili powder to taste
Dash Worcestershire sauce
Dash hot pepper sauce
1-1/2 pounds ground beef

Printed from tasteofhome.com Jul 24, 2008

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Texas Stew cont.

1 medium onion, chopped

In a 5-qt. slow cooker, combine the first 12 ingredients. In a
skillet, cook beef and onion over medium heat until meat is no longer
pink; drain. Transfer to the slow cooker; mix well. Cover and cook
on high for 4 hours or until heated through. If your family doesn't
care for hominy, you can use a 15-ounce can of green beans (drained)
instead.

Yield: 10-12 servings.