Ingredients

• 2  pounds lean ground beef
• 2  medium onions, finely chopped
• 2  medium green sweet peppers, chopped
• 2  16-ounce jars medium or hot salsa
• 2  15- to 16-ounce cans black beans, rinsed and drained
• 2  14-1/2 ounce cans reduced-sodium chicken broth
• 1  14-1/2 ounce cans golden hominy, rinsed and drained
• 1-1/2  cups frozen loose-pack diced hash brown potatoes
•   sour cream (optional)
•   snipped fresh cilantro (optional)
•   chopped bottled roasted red sweet peppers (optional)

Directions

1. Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- to 6-quart cooker. Stir in onions, peppers, salsa, and black beans.

2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Cover and refrigerate half of the beef mixture for up to 24 hours.

4. Place chilled beef mixture into a large saucepan. Stir in chicken broth, hominy and hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

5. Ladle soup into bowls to serve; if desired, top with sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers. Makes 6 servings.

6. TIP: Use half of the beef mixture for Zesty Beef Medley.