Though it involves a rather long list of ingredients, this recipe is so quick and easy! It’s also hot with fire and warm with comforting Tex-Mex goodness. It’s really good, if I may say so myself.

16 oz pre-cooked white hominy
16 oz pre-cooked beans (pinto or kidney work well)
2 cups pre-cooked white or brown rice
1/3 cup white onion, diced
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper
1 tsp cumin
1/2 cup sour cream
1 cup grated Monterey Jack cheese
1 small jalapeno, seeded and finely diced (use less if you prefer a milder flavor!)
1 Tbsp olive oil
juice of one lime
1/4 cup vegetable or chicken broth or water
2 corn tortillas, cut into thin strips
salt and pepper to taste
hot sauce to taste (optional)

1. Preheat oven to 350°. In a small pan, saute the onion, garlic, and olive oil for a few minutes until fragrant. Stir in cumin, red pepper flakes, cayenne pepper, and lime juice. Reduce heat and simmer.

2. Combine all other ingredients, except tortilla strips and cheese, in a large casserole dish. Pour in onion and garlic, including all liquids, and stir thoroughly until well mixed.

3. Sprinkle shredded cheese over top of dish, if using. Then top with latticework of tortilla strips. Bake for approximately 30 minutes or until nicely browned. Broil briefly at the end for extra crispy tortilla topping, but be careful not to burn them. Serve with hot sauce (I love Cholula brand!) or salsa and additional sour cream, if desired. A cilantro garnish would also be lovely, but alas, I do not have any.

Makes about six servings.