A nice little Tex-Mex dish that is perfect for almost every occasion. Enjoy this one with some vegan chips on the side and fill up the stomach. Enjoy! Ingredients: 1 package vegan ground beef 1 14-16 oz can corn (including all the liquid) 1 14-16 oz can kidney beans (including all the liquid) 1 14-16 oz can pinto beans (including all the liquid) 1 14-16 oz can hominy (including all the liquid) 1 cup salsa 1 package vegan taco mix ( i used Simply Organic: Southwest Taco) 1/2 cup diced japapenos (optional) 1 small white onion (diced) 1 tablespoon minced garlic 7-8 oz can diced green chilis 28 oz can diced tomatoes 2 tablespoons oil Preparation: In a large pot combine the corn, hominy, kidney beans, pinto beans, green chili's, tomatoes, salsa, taco mix, and tomatoes using all the liquid. Add jalapenos (optional) to the pot and turn the pot on medium heat, stirring occasionally. Take the package of vegan taco meat, diced onion, minced garlic, and oil and fry in a pan for about 3 min or until thoroughly cooked. Add this to the pot as well, crank the heat up and cook until just about boiling. Serve with tostadas or tortilla chips and garnish with vegan sour cream, avocados, and cilantro… or whatever else floats your boat! BM
