Ingredients
2 pounds ground beef1 can (15 ounces) black beans1 can (16 ounces) kidney beans1 can (15 ounces) pinto beans1 can (14 ounces) hominy1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (8 ounces) tomato sauce1 small onion, chopped1 envelope ranch salad dressing mix1 envelope taco seasoning1/2 teaspoon pepper1 can (4 ounces) chopped green chiles2 cans (14-1/2 ounces each) diced tomatoes, undrainedOptional toppings: corn chips, sour cream and shredded cheddar cheese
Preparation
In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker.
Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture.
Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired.
