This casserole was born to travel—you don’t even have to light up a campfire!

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