Mexican hominy

Yield: 1 Servings

Measure Ingredient
4 \N Bacon slices
1 \N 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

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

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