Tamale Soup

Name: Tamale Soup
Ingredients: 1 pound Extra Lean Ground Beef; 1/2 cups Chopped Onion; 1-1/2 cup Chopped Green Pepper; 1 can Stewed Tomatoes 14-16 Ounce Can (sometimes I Use Half Ro-Tel); 2 cans Pinto Beans (undrained); 1 can Creamed Style Corn; 1 can Fat Free Beef Broth (14 Oz); 1 can White Hominy; 2 cans Beef Tamales In Chili Sauce

9 ingredients

4 steps

Ingredients

1 pound Extra Lean Ground Beef
1/2 cups Chopped Onion
1-1/2 cup Chopped Green Pepper
1 can Stewed Tomatoes 14-16 Ounce Can (sometimes I Use Half Ro-Tel)
2 cans Pinto Beans (undrained)
1 can Creamed Style Corn
1 can Fat Free Beef Broth (14 Oz)
1 can White Hominy
2 cans Beef Tamales In Chili Sauce

Directions

1

Cook together the meat, onion and green pepper until beef is browned. Add to a large soup pot. Stir in tomatoes, beans, corn and broth (I also add the hominy at this point, but it was not in the original recipe).
2

Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
3

While soup is simmering, remove paper wrapping from tamales and chop into bite-sized pieces (do not cut the tamales in half lengthwise, because this causes the meat to come out of the breading).
4

Stir in tamales and heat through.