1 lb. ground beef
1 (14 1/2 oz.) can hominy
1 (10 oz.) can enchilada sauce
2 c. shredded cheese (Monterey Jack or Cheddar)
1 c. crushed tortilla chips
1/2 tsp. ground cumin
1/2 tsp. garlic salt
Dash of cayenne pepper

Brown meat in large skillet. Drain off fat. Season with cumin, garlic salt and cayenne pepper. Drain hominy. Stir into seasoned meat, then add enchilada sauce. Heat through.

Grease a 1 1/2 quart casserole. Spread half of meat mixture in it. Sprinkle with half of cheese. Repeat layers. Top with crushed chips. Bake at 325 degrees for 30 minutes. Serves 4.