Hominy-Chili Casserole

Five ingredients and 40 minutes stand between you and a bubbly, cheesy Tex-Mex casserole that eats like a full meal. Canned chili with beans forms the saucy base, layered with yellow hominy, sliced black olives, and chopped onion, then topped with sharp cheddar that melts into golden pools.

Hominy is the unsung hero here. Those plump, chewy kernels of nixtamalized corn soak up the chili sauce and add a satisfying bite that rice or pasta can’t match. The olives scattered throughout bring a briny, almost smoky depth that rounds out every forkful.

This is a pantry-raid dinner at its finest. Everything comes from cans and the cheese drawer, so it’s ideal for those nights when the fridge is looking bare but you still want something hot and filling.

Chef Tips

• Use a good-quality canned chili; since it’s the flavor base of the whole dish, cheap chili means a bland casserole
• Reserve half the olives for the top so they crisp up slightly in the oven
• Let the casserole rest 5 minutes after baking so it sets up and serves in cleaner portions
• Serve with sour cream, sliced avocado, or pickled jalapenos on the side

Variations

• Layer in a drained can of green chiles for extra Southwestern heat
• Use pepper jack cheese instead of cheddar for a spicier melt
• Top with crushed tortilla chips before the final 5 minutes for a crunchy crust