Taco-Style Black Beans and Hominy

Oh, hello, right, I have a cooking blog.  I have been supremely neglectful and it makes my head spin how much has changed in life.  Except for the crock pot.  Crock pot is forever.  Anyway!

Ash Wednesday means no meat and so I turned to a recipe from Better Homes and Gardens Year Round Slow Cooker Recipes (they have a whole tab in this book of meatless recipes) and their black beans and hominy taco filling.  This was a good meat substitute AND worked great for leftovers.  Here's how it goes:

Ingredients:
2 15.5 oz. cans golden hominy, drained
2 15 oz. cans black beans, rinsed and drained
1 1/4 cups water
1 10.75 oz. can condensed mushroom soup
1/2 of a 1.25 oz. package taco seasoning mix (1 1/2 tsp.): we used Old El Paso Hot and Spicy because we wanted this thing as hot as we could stand.
Taco shells, sliced green onions, chopped tomato, chopped lettuce, or whatever else you like with your tacos

Use a 4 qt. slow cooker (or don't, I used my 6 qt since I don't have a 4 qt.).  Coat the inside of slow cooker with cooking spray or use a crock liner.  Combine hominy, beans, water, cream of mushroom soup, and taco seasoning.  Cover and cook on low for 7-8 hours or high for 3 1/2 to 4 hours.

317 calories
10 g. total fat (2 g. saturated fat)
0 mg cholestoerol
1,001 mg. sodium
52 g. carbohudrate
11 g. dietary fiber
12 g. protein

What it cost me: $10.