Holiday Hominy, Texas Style

Total Time Prep: 30 min. Bake: 20 min.
Yield 8 servings
Test Kitchen Approved
This casserole, which can always be found on our Thanksgiving table, is a true Tex-Mex treat. Loaded with jalapeno peppers, corn, Cotija cheese, tortilla chips and more, it's perfect for any potluck in need of a little spice. —Joan Hallford, North Richland Hills, Texas

Ingredients

  • 1 small onion, chopped
  • 2 tablespoons canola oil
  • 1 pound yellow summer squash, chopped
  • 1-1/2 cups frozen or fresh corn
  • 1 medium sweet red pepper, chopped
  • 1 poblano pepper or jalapeno pepper, seeded and chopped
  • 1/4 teaspoon dried oregano
  • 1 can (15-1/2 ounces) hominy, rinsed and drained
  • 1/4 cup whole milk
  • 1/4 cup sour cream
  • 1 cup crushed corn tortilla chips
  • 1/2 cup crumbled Cotija cheese or shredded pepper jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cooked bacon

Directions

  1. Preheat oven to 350º. In a large skillet over medium heat, cook onion in oil until browned and crisp-tender, 5-7 minutes. Stir in squash, corn, peppers and oregano. Cook until vegetables are just tender, 3-5 minutes.
  2. Remove from heat; cool slightly. Stir in hominy, milk and sour cream. Transfer to a lightly greased 13x9-in. baking dish. In a small bowl, combine tortilla chips, Cotija, cheddar and bacon; sprinkle over hominy mixture. Bake until mixture is bubbly and topping starts to brown, 20-25 minutes.

Nutrition Facts

3/4 cup: 252 calories, 14g fat (5g saturated fat), 26mg cholesterol, 603mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 10g protein.

This casserole, which can always be found on our Thanksgiving table, is a true Tex-Mex treat. Loaded with jalapeno peppers, corn, Cotija cheese, tortilla chips and more, it's perfect for any potluck in need of a little spice. —Joan Hallford, North Richland Hills, Texas
Recipe Creator
Community Cook

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