Crispy Topped Beans With Hominy
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Canned red kidney beans||1 Pound (1 Can)|
|Canned hominy||1 Pound, drained (1 Can)|
|Canned tomatoes||29 Ounce, broken up with fork (1 Large Can)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chili powder||3 Teaspoon|
|Tortillas||4 , cut into thin strips|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Saute onion and garlic in butter in large frying pan until onion is lightly browned.
Add beans, hominy, tomatoes, green pepper, chili powder, and salt.
Simmer, uncovered, for 15 minutes, then pour into greased 2-quart casserole.
Meanwhile in another pan, fry bacon until crisp; remove bacon and drain, leaving bacon fat in pan.
Add tortilla strips to hot bacon fat and quickly toss until lightly browned and crisp, about 2 minutes.
Crumble bacon into tomato mixture along with 34 cup of the Cheddar cheese.
Sprinkle crisp tortillas over top of casserole, then sprinkle with combination of remaining Cheddar and Parmesan cheeses.
Bake, uncovered, in moderate oven (350°) for about 30 minutes, or until heated through.
Makes 6 to 8 servings.