| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetarian | Casseroles, Vegetarian, Seattle tim | 6 | Servings |
INGREDIENTS
| 1 | c | Low-fat sour cream |
| 1 | c | Plain low-fat yogurt |
| 1/4 | ts | Hot pepper sauce |
| 1 | cn | (4-oz) chopped green chiles, undrained |
| 2 | tb | Flour |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | ts | Dried oregano, crushed |
| 1/2 | ts | Ground cumin |
| 1/3 | c | Sliced black olives |
| 2 | Green onions, thinly sliced | |
| 2 | tb | Cilantro, chopped |
| 2 | cn | (16-oz) yellow hominy, rinsed and drained |
| 1 | cn | (15-oz) pinto beans, rinsed and drained |
| 1 | c | Sharp cheddar cheese, grated, divided |
| Paprika |
INSTRUCTIONS
1. Stir together sour cream, yogurt, hot pepper sauce, chilies, 2 tablespoons flour, pepper, oregano, cumin, olives, green onions and cilantro. 2. Stir in the drained hominy and pinto beans; then add 1/2 cup cheddar cheese. 3. Transfer to a casserole dish, such as a 9-inch baking dish. Spread the remaining cheddar on top and sprinkle lightly with paprika. Bake in a preheated 350-degree oven 30 minutes, or until bubbly around the edges. >From "Jim Fobel's Casseroles." Recipe by: Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #558 by Rooby <MsRooby@sprintmail.com> on Apr 08, 1997
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