| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Mexican, Vegetables | 1 | Servings |
INGREDIENTS
| 4 | Bacon slices | |
| 1 | Onion; chopped | |
| 2 | cn | (15.5-ounce) hominy; drained |
| 1 | tb | All-purpose flour |
| 2 | lg | Tomatoes; peeled and chopped |
| 1 | c | (4 ounces) shredded cheddar cheese; divided |
| 1 | ts | Chili powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saute chopped onion and hominy in reserved bacon drippings 3 minutes or until onion is tender. Combine bacon, flour, and tomato in a large bowl; stir in hominy mixture, 3/4 cup cheese, chili powder, salt, and pepper. Spoon into a lightly greased 2-quart baking dish. Bake at 350° for 25 minutes. Top with remaining 1/4 cup cheese, and bake 5 more minutes or until cheese melts. Makes 6 to 8 servings. Kitchen Express: Substitute 1 (16-ounce) can diced tomatoes, drained, for 2 large tomatoes. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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