Rose's StoryI found this recipe in the TOH's 2009 The Best Of Country Cooking Annual Recipes. It was sent into them by Diane Tennison of Lafayette, Louisiana.
She wrote in her description " For a less spicy version,substitute plain canned tomatoes for the Mexican blend " . But since I wanted just a bit of spice, I used one can of Ro-Tel and one can of fire roasted diced tomatoes with garlic.This recipe calls for making your own meatballs, but if you are in a hurry I'm sure thawed frozen ones would work as well.Submitted to " ZAAR " on February 24th., 2010.Re-posted to Just A Pinch 6/29/12
egg, lightly beaten
salt & pepper
2 15 can(s)
cans yellow hominy, rinsed & drained
2 141/2 can(s)
mexican -style diced tomatoes, undrained
2 8 can(s)
1 1 1/4 oz
1 envelope taco seasoning
1In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
2Crumble beef over mixture and mix well.
3Shape into 3/4 inch balls ( about the size of a walnut ), and place in a large skillet over medium heat in which the 2 Tablespoons of oil has been added.
4Brown meatball in batches and drain
5In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
6Cover and bring to a boil, reduce heat and add meatballs.
Cover and simmer for 30 to 40 minutes or until meat is no longer pink
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About this Recipe
Course/Dish: Beef Soups
Rose Daly shapeweaver - Jun 29, 2012
I shared a photo of this recipe.