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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor. Ingredients:
1 lb lean ground beef |
1 1/2 cups chopped peeled onions |
1 cup chopped seeded green bell pepper |
3 garlic cloves, crushed |
8 ounces cooked kidney beans |
8 ounces cooked hominy |
1 teaspoon salt |
1 teaspoon dried basil |
1/2 teaspoon ground black pepper |
1/4 teaspoon sugar |
1/4 teaspoon crushed dried oregano |
1/4 teaspoon crushed red pepper flakes |
2 cups water |
Directions:
1. In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
2. Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes. For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached. Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
3. *NOTE:.
4. Without adding the water, meat mixture can be used as an empanada filling.
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