Food and Nutrition


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Canned Tex-Mex

This healthy recipe comes from NDSU Extension Service.


•2 15-ounce cans chili with beans

•1 tablespoon dehydrated chopped onion

•1 4-ounce can diced green chilies

•1 tablespoon chili powder

•1 15.5-ounce can yellow hominy, drained

•1 4.5-ounce can chopped ripe olives

•1 cup (4 ounces) shredded sharp Cheddar cheese


•    In a large skillet, stir in chili, onion, chilies, chili powder, hominy and olives and bring to a boil, stirring frequently. Add cheese, stirring to melt, and pour mixture into a 11 x 7 x 1½-inch baking pan that's been sprayed with vegetable oil. Bake at 400 F for 15 to 20 minutes.

Makes 8 servings.

Per Serving: about 285 calories and 15 grams (g) of fat.

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