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     Title: Texas Stew
Categories: Beef, Vegetables, Beans, Chilies
     Yield: 12 servings

 1 1/2 lb Ground beef
     1 md Onion; chopped
15 1/2 oz Can hominy, drained
15 1/4 oz Can whole kernel corn;
          - drained
    15 oz Can sliced carrots; drained
    15 oz Can sliced potatoes;
          - drained
    16 oz Can Ranch Style beans
14 1/2 oz Can diced tomatoes;
          - undrained
     1 c  Water
     1 ts Beef bouillon granules
   1/2 ts Garlic powder
          Chilli spice mix
     1 ds Worcestershire sauce
     1 ds Hot pepper sauce

 In a large skillet, cook beef and onion over medium heat
 until meat is no longer pink; 5-7 minutes; crumble beef;
 drain. Transfer to a 5 qt slow cooker. Stir in the
 remaining ingredients.

 Cover and cook on low until heated through, 6-8 hours.

 Recipe by Kim Balstad, Lewisville, Texas

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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