Creamy chili bean and hominy casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Canola oil, |
| 1 | cup | Chopped onions, |
| 3 | Cloves garlic, finely minced | |
| 3 | cups | Hominy, canned, rinsed and drained |
| 2 | cups | Canned kidney beans, rinsed and drained |
| 16 | ounces | Canned tomatoes, chopped undrained |
| 3 | ounces | Tomato sauce, |
| 1 | tablespoon | Cornmeal, or cornstarch |
| 2½ | teaspoon | Chili powder, or to taste |
| ¾ | cup | Naturally Yours® Fat Free Sour Cream, |
| ¾ | cup | Sargento Light Mexican Cheese Blend, |
| 4 | ounces | Green chiles, ie Oretega canned |
Directions
Note: Use canned diced tomatoes for this dish, if available. If using whole canned tomatoes, break up into pieces.
Preheat oven to 350°. Lightly oil a 2 quart casserole or spray with vegetable cooking spray.
Spray a large nonstick or cast iron skillet with vegetable cooking spray.
Add a teaspoon of canola oil and heat over medium heat. Add onions and garlic. Cook, stirring frequently, 3 minutes. Add the beans and hominy; stir to combine well. Cook briefly. Add the tomatoes and tomato sauce to skillet, reserving ¼ cup of the liquid. Dissolve the cornstarch in the reserved liquid and add to the skillet. Add the chili powder to taste. Add salt and pepper; adjust seasonings. Mix well.
Turn out into the prepared casserole dish. Bake, covered, for 25 - 30 minutes. Uncover, sprinkle with cheese and bake for 10 - 15 minutes more, or until cheese is melted and bubbly.
Inspired by the Chili Hominy Casserole recipe found in _The Meatless Gourmet Easy Lowfat Favorites_ by Bobbie Hinman. This recipe devised by Ilene Warfield. ‹‹‹‹‹
Per serving: 332 Calories; 4g Fat (12% calories from fat); 14g Protein; 57g Carbohydrate; 2mg Cholesterol; 1133mg Sodium Posted to Digest eat-lf.v097.n095 by ilenewar@... on Apr 08, 1997