Directions:
Remove paper from individual tamales, chop into 1 inch bite size pieces, and set aside; reserve sauce.
Cook beef together with onions and bell pepper until beef is fully cooked. Drain away any excess fat and transfer to a large soup pot.
Add tomatoes, hominy, beans, corn, and broth. Simmer, uncovered, for 20 minutes.
Stir in tamale pieces and reserved sauce. Heat
through.
Serve topped with your favorite cheese such as a Colby Jack mix, if desired.
If desired, garnish with cilantro.
Notes:
• I used 2 cans of Hormel tamales from the Dollar Tree. They were in a chili sauce that added lots of flavor to the soup.
• I used a full 29 oz. can of stewed tomatoes
• I made broth by putting some beef bouillon in a can and adding water
• I added a palmful of dried cilantro
I await your comments! Enjoy!
