Texas Stew

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1 can (15-1/2 ounces) hominy, drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) sliced carrots, drained
• 1 can (15 ounces) sliced potatoes, drained
• 1 can (16 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon garlic powder
• Chili powder to taste
• Dash Worcestershire sauce
• Dash hot pepper sauce

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low until heated through, 6-8 hours.

ground beef, onion, hominy, whole kernel corn, carrots, potatoes, beans, tomatoes, water, beef bouillon granules, garlic, chili powder, worcestershire sauce, hot pepper

Taken from www.tasteofhome.com/recipes/texas-stew/ (may not work)