Mexican Tamale Soup (Stew)

[ButterSticks]

This recipe won "Best of Show" in the Crock Pot Cooking Contest at the Texas State Fair.

1 lb ground beef
1 onion chopped
1 green pepper
2 Tblspn. oil
1 c. frozen corn
2 c. water
2 beef bullion cubes
16 oz can pinto beans
1 Tblspn chili powder
16 oz can tomatoes, chopped
1 tsp. ground comino powder
salt & pepper to taste
10 tamales shucked, quartered
Monterey Jack cheese

In a skillet, brown beef, onion and green pepper in oil until browned. In a crock pot, combine beef mixture,corn, water and bullion cubes. Add pinto beanes, tomatoes, chili powder, comino, salt and pepper to taste. Cook on low for 6-8 hours. About 30 minutes prior to serving, add tamales and heat thoroughly. Do not cook tamales too long as they will fall apart. At serving time, sprinkle with Monterey Jack cheese. Yield: 4 to 6 serving.

I double the recipe and freeze some. Really good.