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Ingredients
1 Pound lean ground beef
1/2 Cups onion, chopped
1 1/2 Green pepper, chopped
1 (14 1/2 oz) Can stewed tomatoes
2 Cans pinto beans, undrained
1 Can cream style corn
1 (14 oz) Can beef broth
1 Can white hominy
2 Cans beef tamales In chili sauce
Instructions
In a large soup pot combine the beef, onion and green pepper and cook until browned. Stir in tomatoes, beans, corn, broth and hominy.
Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
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).
Stir in tamales and heat through.