| 1
lb lean ground beef
3 medium onions—chopped
to make 3 cups
2 tablespoons olive oil
2 cups enchilada sauce
2 teaspoons chili powder
2 cups pitted ripe olives
1 teaspoon fresh
ginger-chopped
1—16 ounce can of
yellow
hominy, drained and
chopped
1 cup Longmont Dairy mild
cheddar cheese—grated
1 cup Monterey Jack
cheese—grated
salt and pepper to taste
Brown meat and 1 cup of
chopped onions in oil. Add the enchilada sauce, chili
powder, olives and chopped ginger. Lightly salt and
pepper to taste. Simmer
for 20 minutes.
Spray the bottom of a 9 x
13 inch casserole. Layer the hominy, the remaining
onions and half of the beef mixture. Top with half of
the cheese. Add the remaining meat and top with the
remaining cheese.
Bake at 350 degrees for 1
hour. Serves 6 |
