Mexican Bean Soup - cooking recipe

Ingredients

1 lb. lean ground beef
1 medium onion, cut up
1 can pinto beans (regular)
1 can pinto beans with jalapenos
2 cans posole (hominy; yellow or white)
2 cans stewed tomatoes (regular size)
2 cans tomato juice (8 oz.)
1 small can green chili, chopped
1 pkg. taco flavor mix
1/2 tsp. Season All

Preparation

Cook beef in a skillet until well done.
Drain off fat.
Add onion and Season All.
Add pinto beans, all of the can of hominy and stewed tomatoes.
Add 1 can of tomato juice.
Use 1 can for extra juice to dilute the soup when it gets too thick or use it for next day as a warm over.
Good with corn bread or corn tortillas.