Cheesy Mexican Corn Casserole
1 pound cooked meat*
1 small chopped onion, optional
1 can (30 oz) Hominy, drained **
1 can (15 oz) Enchilada sauce
2 cups shredded cheese
Olives, sliced
Fresh tomato slice, optional garnish
Sprig fresh cilantro, optional garnish
1 1/2 cups fat-free sour cream
Preheat oven to 350 degrees.
If meat is not cooked, brown with chopped onion. Drain excess fat from meat. *
While meat is cooking, place drained hominy in bottom of casserole dish or 9×13 baking pan.
Arrange cooked meat over hominy. Pour Enchilada sauce over meat. Sprinkle with 1/2 the cheese. Bake for approximately 30 minutes or until hot and bubbly throughout. Remove from oven and sprinkle with remaining cheese. Garnish with sliced olives, tomato, and cilantro sprig. Serve with a dollop of sour cream.
This is a quick fix dinner, warm and comforting for fall. It will remind you of Enchiladas (but without the mess). Nutrition analysis was calculated using boneless skinless chicken breast; includes 2 tablespoons non-fat sour cream per serving; but does not include tomato slice or olives. Serves 6
* Cooked lean ground beef, diced or shredded chicken, cubed cooked pork. Use leftover meat or follow recipe above and brown meat with onion. A quick alternate to recipe, replace meat with canned chili.
** Hominy is a canned corn product. The corn is dried then treated to remove the hull. It has it is own unique flavor and is a great source of fiber. It’s often found down the Mexican food isle of your grocery store.
For nutrition information go to www.UtahDairyCouncil.com
Add comment