15 ounces chili with beans

1 can sliced ripe olives

--drained and divided --2.2-ounce can 1 small onion -- finely chopped

15 1/2 ounces golden hominy -- drained

1 cup shredded sharp cheddar cheese

Combine chili and half of olives; spoon into a lightly greased 1 1/2-quart cass erole. Top with onion and hominy, and bake at 350