Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Hominy Taco Chili




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/Recipes/Hominy-Taco-Chili

List of Ingredients




1 pound ground beef
1 large onion, chopped
2 cans (15-1/2 ounces each) hominy, drained
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup water
1 envelope taco seasoning
1 envelope ranch salad dressing mix
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Corn chips, optional


Recipe



In a large saucepan or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients.

Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve half of the chili with corn chips if desired.

Freeze remaining chili in a freezer container for up to 3 months. To use frozen chili: Thaw in the refrigerator. Transfer to a saucepan; heat through, adding water if desired. Yield: 2 batches (4-5 servings each).