Total Time
35mins
Prep 15 mins
Cook 20 mins

I have made many versions of Mexican Casseroles and this is one I've adapted from several recipes. Shepherd's Pie was one of the few things that I didn't like as a child, so I decided to tweak the old standby into something a bit more festive. This version, I love!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Roast Poblanos under broiler skin side up until skins are black. Seal in a paper bag, let sit 10 minutes.
  3. Brown ground beef, strain and rinse. Add taco seasoning and 3 tablespoons of water and simmer until thickened.
  4. Warm refried beans, add 1 cup salsa and 1 cup cheese stirring until melted.
  5. Spray 9x9 baking pan with cooking spray. Peel skins from Poblanos and arrange in bottom of pan.
  6. Drain hominy well and pour on top of peppers.
  7. Sprinkle crushed tortillas on top of hominy.
  8. Spread refried bean mixture on top of chips.
  9. Cover refried beans with remaining cheese.
  10. Sprinkle black olives and sliced onions over top of cheese.
  11. Bake for 20 minutes or until cheese is melted. Turn on broiler for last couple of minutes to brown the cheese.
  12. Serve with sour cream and chopped tomatoes.

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