Mexican Soup - cooking recipe

Ingredients

1 1/2 lb. ground beef
1 (11 oz.) can white Shoepeg corn
2 cans (16 oz.) Ranch Style beans or 1 can pinto and 1 can kidney beans
2 cans (16 oz.) Mexican tomatoes
1 large onion, chopped
1 (11 oz.) can yellow hominy
1 (24 oz.) jar mild picante sauce

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.