Martha Jo Whitt | Guadalupe Valley EC

This crowd pleaser was given to Whitt by her college roommate, Jane Caddel Brewer (a Pedernales EC member), whose father, Charles Caddel, served for decades as a director at San Patricio EC. This dish is a snap to assemble and hits all the comfort notes.

1 1/2 pounds ground meat (beef or turkey)
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
Salt and pepper, to taste
1 can (15 ounces) hominy, drained
1 can (15 ounces) chili (beans or no beans, as desired)
1 can (10.5 ounces) mushroom soup
1 can (4 ounces) chopped green chiles
1 pound Velveeta Mexican cheese
Fritos (or other corn chips) for topping

1. Preheat oven to 350 degrees.

2. Combine the meat, onion and bell pepper in a large skillet over medium-high heat, season generously with salt and pepper, and cook until the meat is browned and the vegetables have softened. Add the hominy, chili, mushroom soup and green chiles to the meat mixture and simmer, stirring, until combined. Pour the mixture into a buttered 9-by-13-inch casserole and top with processed cheese (sliced, cubed or grated, as desired) and a layer of crushed Fritos. Bake 30–40 minutes, until bubbly.

Serves 10–12.