• Michael Laxer

Spicy Beef, Cheese, Tomatillo & Hominy Chili Casserole



Today we are going to look at making a beef and hominy chili that is then covered in cheese and baked in a casserole for a truly delicious take on some old school dishes.


This recipe was inspired in part by our previous recipes for Tomatillo, Hominy and Black Bean Chili and Spicy Monterey Jack Western Hash.


Chili Ingredients:


2 pounds ground beef

1 large can hominy, drained

1 large can whole tomatillos, drained

1 can Rotel (if you can't get Rotel consider adding a diced tomato and diced smaller hot pepper)

4 tablespoons chili powder

1 tablespoon hot chili powder

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon cumin

1 tablespoon soy sauce

1 tablespoon fish sauce or Worcestershire sauce

1 tablespoon hot sauce (I used a habanero hot sauce, but sauces like Tabasco work well as well)

1 packet of Sazon Goya Coriander and Annatto seasoning (if available)

sea salt and black pepper to taste

Monterey Jack or Mozzarella cheese (or both)


To begin, start browning the ground beef. As you are browning it stir in the chili powders, garlic powder, onion powder, cumin, Sazon Goya seasoning and salt and pepper.



Drain if desired and then add and stir in all the other ingredients. Crush up the whole tomatillos as you go. Bring to a boil, reduce heat and simmer for around 15-20 minutes.



Spoon all the the chili into a large, deep casserole dish and then cover with a nice layer of grated cheese. I think this goes best with Monterey Jack or Mozzarella or a combination of the two.


Place, uncovered, into an oven preheated to 350 and bake for approximately 30 minutes or until the cheese is melted and browned to your liking.


Let sit for 5 to 10 minutes before serving.


This goes perfectly with sour cream, nacho chips, jalapenos and extra hot sauce on the side.


A great family or gameday dish.


Enjoy.

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