| 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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