Slow Cooker Mexican Stew (Zwt-8)

• 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 1/4 ounce) package taco seasoning
• 1 (1 ounce) package dry ranch dressing mix (Hidden Valley suggested)

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

lean ground beef, onion, kidney beans, pinto beans, yellow hominy, whole kernel corn, tomatoes, water, taco seasoning

Taken from www.food.com/recipe/slow-cooker-mexican-stew-zwt-8-482843 (may not work)