Slow Cooker Mexican Stew (Zwt-8)

Found in 1 of my newsletters from Grandparents.com, this sure-to-be tasty recipe was submitted to them by reader Debra J. of O'Fallon, Missouri. They described it as a "meaty & lightly spiced stew". They already had this Dallas transplant on the hook w/Mexican fare, but big for me was "cooking made easy" w/my slow cooker. I revere my slow cooker! ... If you’re unfamiliar w/hominy, it's frequently used in Southern, Southwest & Latin-style dishes & is made of corn kernels soaked in a weak powdered lime solution (I never knew that). You'll find canned hominy in the Latin or canned canned vegetable sections of your grocery store. (You will need to use a 5 qt slow cooker for this) *Enjoy!*

• Ready In: 6 hrs 15 mins
• Serves: 6-8
• Yields: 6-8 Main Course Servings

Ingredients

• 2  lbs lean ground beef
• 1  medium onion, chopped
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can yellow hominy (white can also be used)
• 1 (15 ounce)  whole kernel corn
• 1 (10 ounce) can diced tomatoes (with green chilies, Rotel was suggested)
• 5  ounces water
• 1 (1 1/4ounce) package  taco seasoning
• 1 (1 ounce) package  dry ranch dressing mix (Hidden Valley suggested)

Directions

1. In a lrg skillet over med-high heat, cook onion & ground beef until meat is browned & onion is soft (about 10-15 min). Drain of any rendered fat & add the mixture to the slow cooker. Then pour the remaining ingredients on top (Do not drain any liquid from the cans) & stir well.
2. You're done & the slow cooker does the rest. Cook on High for 6 hours or Low for 10 hours. Serving w/cheddar cheese, sour cream, avocado, corn chips or cilantro was suggested.