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Texas Two-Step Stew

recipe at a glance
Rating: 4/5
1 review

ready in: over 5 hrs
serves/makes:   6

recipe id: 50148
cook method: stovetop, crock pot

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8 ounces uncooked chorizo sausage
1 medium onion, chopped
1 can (15 ounce size) Mexican-style or Tex-Mex-style chili beans
1 can (15 ounce size) hominy or whole kernel corn with sweet peppers, drained
1 package (6 ounce size) regular Spanish-style rice mix
6 c water


Remove casings from sausage, if present.

In a medium skillet cook sausage and onion over medium heat until sausage is no longer pink. Drain fat. Transfer sausage mixture to a 3 1/2- to 4-quart crockpot.

Stir in undrained chili beans, hominy, and the seasoning packet contents from the rice mix. Pour water over all. Cover; cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.

Stir in remaining rice mix. Cover; cook on LOW for 1 hours more or on HIGH for 45 minutes more.

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388 calories, 16 grams fat, 47 grams carbohydrates, 16 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 4 star recipe rating
The stew was easy to put together and a nice variation from the normal crockpot fare.

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