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Cheryl's Mexican Stew Recipe

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This recipe for Cheryl's Mexican Stew, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob Hollenshead
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb.. ground chuck
1/2 c. chopped onion
1 can hominy
1 can whole kernel corn
1 can Ranch Style beans
1 can pinto beans
2 cans Ro-Tel tomatoes
1 sm. can V-8 juice
1 lb. Velvetta cheese, cut in small squares
1 pkg. dry Hidden Valley Ranch Dressing

Directions:
Directions:
Brown meat and onion in pan. Drain fat and add all other ingredients. Do not drain other canned items. Simmer on low heat for 30 min. Serve with tortilla chips or Doritos.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30-40 MINUTES
Personal Notes:
Personal Notes:
Bob is the husband of Cheryl (Fauss) Hollenshead, the son of the late Harold & Virginia (Pope) Hollenshead & the grandson of the late Marvin Stephens & Lena (Wade) Hollenshead This is a favorite for the holidays at the Hollensheads -- especially during our annual Christmas ski and snowboard trip to Red River, NM. After a cold day on the slopes, the grandchildren and the old folks look forward and are ready for this great hot dish.

 

 

 

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