Ingredients

• 1 lb lean ground beef
• 1 1/2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 3 garlic cloves, crushed
• 8 ounces kidney beans
• 8 ounces hominy
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 cups water

Instructions

1. In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.

2. Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.

3. For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.

4. Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.

5. *NOTE:Without adding the water, meat mixture can be used as an empanada filling.