• 1 medium yellow onion, chopped into small pieces that easily fit in a spoon
• 1 14-16 oz. can hominy (looks like bloated corn kernels)
• 1 14-16 oz. can pinto beans
• 1 14-16 oz. can red kidney beans
• 2 14-16 oz. cans diced tomatoes
• 1 10 oz. can Rotel tomatoes and chilies
• 1 envelope dry Hidden Valley Ranch salad dressing mix
• 1 envelope dry Lawry’s Taco seasoning
• optional: 1 pound extra lean ground beef, browned in a non-stick skillet.

Spray a non-stick frying pan with Pam and grill the chopped onion and beef for 5 minutes on high before adding with the rest of the vegetables.   If you prefer, create a donut-shape with the chopped beef and onion in a microwave safe bowl.  Cover and cook on high for 5 minutes.  Break up the donut shape and look for pink. If there is any pink, recover and cook 3 more minutes on high to complete cooking.  Break up meat and onions before adding to canned vegetables.  This step can be done ahead of time; for example, you cook the onions and beef the day before and refrigerate until time to cook.  If you don’t use the beef, cook the onion anyway to help guard against indigestion.

Dump everything into a crockpot and cook on low while you are gone to work or school (anywhere from 4-10 hours).