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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This stew is tasty served with crackers as well as corn bread, and it freezes well. For a less spicy version, substitute plain canned tomatoes for the Mexican blend. Ingredients:
1 egg, lightly beaten |
1/2 cup cornmeal |
1/4 cup finely chopped onion |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 pound ground turkey or beef |
2 tablespoons canola oil |
2 cans (15-1/2 ounces each) hominy, rinsed and drained |
2 cans (14-1/2 ounces each) mexican diced tomatoes, undrained |
2 cans (8 ounces each) tomato sauce |
2 cups water |
1 envelope taco seasoning |
Directions:
1. In a large bowl, combine the egg, cornmeal, onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. balls.
2. In a large skillet over medium heat, brown meatballs in oil in batches. Drain.
3. In a Dutch oven, combine the hominy, tomatoes, tomato sauce, water and taco seasoning. Cover and bring to a boil. Reduce heat; add meatballs. Cover and simmer for 30-35 minutes or until meat is no longer pink. Yield: 8 servings (2-1/2 quarts).
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