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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in the TOH's 2009 The Best Of Country Cooking Annual Recipes. It was sent into them by Diane Tennison of Lafayette, Louisiana. She wrote in her description For a less spicy version,substitute plain canned tomatoes for the Mexican blend . But since I wanted just a bit of spice, I used one can of Ro-Tel and one can of fire roasted diced tomatoes with garlic.For the taco seasoning I used Mucho Gusto Taco Seasoning Mix.This recipe calls for making your own meatballs, but if you are in a hurry I'm sure thawed frozen ones would work as well. After making the meatballs,fry a little bit of the meat to see if you want to add a bit of oregano and or garlic. Submitted to ZAAR on February 24th., 2010.UPDATE on 3/18/10: I found out that this freezes and reheats very well :). If you like you can add garnishes of fried tortilla strips,green onions and sour cream. Ingredients:
1 egg, lightly beaten |
1/2 cup cornmeal |
1/4 cup finely chopped onion |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
1 lb ground beef |
2 tablespoons canola oil |
2 (15 ounce) cans hominy, rinsed and drained |
2 (14 1/2 ounce) cans mexican-style diced tomatoes, undrained |
2 (8 ounce) cans tomato sauce |
2 cups water |
1 (1 1/4 ounce) envelope taco seasoning |
Directions:
1. In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
2. Crumble beef over mixture and mix well.
3. Shape into 3/4 inch balls ( about the size of a walnut ), and place in a large skillet over medium heat in which the 2 Tablespoons of oil has been added.
4. Brown meatball in batches and drain.
5. In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
6. Cover and bring to a boil, reduce heat and add meatballs.
7. Cover and simmer for 30 to 40 minutes or until meat is no longer pink.
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