Maybe this recipe was first created over a campfire out West? No matter what you call it, this stew goes together quickly from staples in your kitchen and provides a filling meal for all the folks around your table! Great with cornbread or biscuits!
1 lb. ground beef
1 large onion, diced
Salt, pepper, garlic powder to taste
1 15-oz. can diced tomatoes, undrained
1 15-oz. can chili beans in sauce, undrained
1 15-oz. can hominy, drained
1 15-oz. can corn, drained
1 T. cornstarch
¼ cup water
In a large skillet, cook the beef and onion until all the pink is gone. Drain and return meat mixture to the skillet. Add the vegetables and beans and heat through, then stir the cornstarch into the water and add this to the skillet to thicken the stew. Adjust seasonings and serve. About 4-6 servings.
Kitchen Hint: For more kick, add a 4-oz. can of undrained jalapenos or a packet of dry fajita seasoning. You can also replace the cornstarch/water mix with a small can of tomato paste and add a dash of chili powder or more garlic powder.