Mexican hominy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Bacon slices | |
| 1 | Onion; chopped | |
| 2 | cans | (15.5-ounce) hominy; drained |
| 1 | tablespoon | All-purpose flour |
| 2 | larges | Tomatoes; peeled and chopped |
| 1 | cup | (4 ounces) shredded cheddar cheese; divided |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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, ¾ 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 ¼ 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@...> on Jan 23, 1998