Hominy Meatball Stew 1 hour | 20 min prep SERVES 8
1 egg, lightly beaten 1/2 cup cornmeal 1/4 cup finely chopped onion 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 lb ground beef 2 tablespoons canola oil 2 (15 ounce) cans hominy, rinsed and drained 2 (14 1/2 ounce) cans Mexican-style diced tomatoes, undrained 2 (8 ounce) cans tomato sauce 2 cups water 1 (1 1/4 ounce) envelope taco seasoning In a large bowl, mix together the egg,cornmeal,onio n, 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 drain. In 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. ------------------------------------ -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
