Hominy Meatball Stew
|1 large||egg, lightly beaten|
|1/2 c||yellow cornmeal|
|1/4 c||chopped onion|
|1/2 tsp||salt & pepper|
|1 lb||ground beef|
|2 Tbsp||canola oil|
|2 15 can(s)||cans yellow hominy, rinsed & drained|
|2 141/2 can(s)||mexican -style diced tomatoes, undrained|
|2 8 can(s)||tomato sauce|
|1 1 1/4 oz||1 envelope taco seasoning|
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DirectionsIn a large bowl, mix together the egg,cornmeal,onion, salt and pepper.Crumble beef over mixture and mix well.Shape 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.Brown meatball in batches and drainIn a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.Cover 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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