Mexican Soup - cooking recipe

Ingredients

1 1/2 lb. lean ground beef
1 large onion, chopped
1 (11 oz.) can white Shoepeg corn
1 (16 oz.) can yellow hominy
2 cans (16 oz.) Ranch Style beans or 1 can pinto and 1 can kidney beans
1 (16 oz.) can tomato sauce
1 can Ro-Tel tomatoes

Preparation

In Dutch oven, cook ground beef and onion until meat is browned and onion tender. Drain. Add rest of ingredients (do not drain). Stir together and simmer about 1 hour. Top servings with grated cheese and Fritos. If too thick, add V-8 juice.