This dish is a Tex-Mex fiesta in one pot! The flavors are the perfect mix of Hispanic spices and ingredients with a touch of Midwest love: ranch! It take 30 minutes to throw together and while its baking enjoy time with the family!

Chicken and Ranch Casserole

Preheat oven to 400 degrees. Spray a 3-quart Dutch oven with nonstick spray. Stir together hominy, pinto beans, Spanish rice and seasoning packet, and 1 cup Mexican cheese in prepared Dutch oven; spread evenly. Top with shredded chicken; set aside.

Place chicken broth, tomatoes, onions, lime juice, ancho chile, chopped jalapeño, and garlic in a blender. Cover and blend until smooth. Pour 3 cups tomato mixture over chicken in Dutch oven. Crush 1 cup tortilla chips; sprinkle on top. Sprinkle with 1 cup Mexican cheese.

Bake covered, 35 to 40 minutes or until most of the liquid is absorbed. Drizzle with remaining tomato mixture. Top with remaining 1 cup whole tortilla chips and remaining 1/4 cup cheese. Bake, uncovered, 10 minutes or until cheese is melted. Cool for 5 to 10 minutes before serving.

To serve, garnish with ranch dressing, cilantro, and additional jalapeño slices, if desired. Serve with lime wedges.