Tamale Soup

• 1 pound Extra Lean Ground Beef
• 1/2 cups Chopped Onion
• 1-1/2 cup Chopped Green Pepper
• 1 can Stewed Tomatoes 14-16 Ounce Can (sometimes I Use Half Ro-Tel)
• 2 cans Pinto Beans (undrained)
• 1 can Creamed Style Corn
• 1 can Fat Free Beef Broth (14 Oz)
• 1 can White Hominy
• 2 cans Beef Tamales In Chili Sauce

1. Cook together the meat, onion and green pepper until beef is browned. Add to a large soup pot. Stir in tomatoes, beans, corn and broth (I also add the hominy at this point, but it was not in the original recipe).
2. Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
3. While soup is simmering, remove paper wrapping from tamales and chop into bite-sized pieces (do not cut the tamales in half lengthwise, because this causes the meat to come out of the breading).
4. Stir in tamales and heat through.

ground beef, onion, green pepper, tomatoes, pinto beans, creamed style corn, beef broth, white hominy, tamales

Taken from tastykitchen.com/recipes/soups/tamale-soup-2/ (may not work)