Hominy Soup a La Mexicana

Recipe is from Pillsbury.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3⁄4 lb  extra lean ground beef
• 1⁄3 cup  finely chopped red bell pepper
• 2 (15 1/2ounce) cans hominy, drained, rinsed
• 1 (14 1/2ounce) can  ready-to-serve vegetable broth or 1 (14 1/2ounce) can beef broth
• 1 (12 ounce) bottle  mild  green tomatillo sauce or 1 (12 ounce) bottle  green taco sauce
• 2  cups water
• 2  teaspoons dried basil or 2  teaspoons marjoram
•  chopped fresh cilantro, if desired

Directions

1. In large nonstick saucepan or Dutch oven, cook ground beef and bell pepper over medium-high heat for 4 to 6 minutes or until beef is lightly browned, stirring occasionally. Remove beef mixture from saucepan; drain on paper towels. Return beef mixture to saucepan.
2. Stir in all remaining ingredients except cilantro. Bring to a boil. Reduce heat to medium; cover and cook 15 minutes to blend flavors.
3. To serve, ladle soup into 6 individual soup bowls. Sprinkle each with cilantro.