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Crispy Topped Beans With Hominy

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Ingredients
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced or mashed
  Butter/Margarine 2 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Bacon slices 3
  Tortillas 4 , cut into thin strips
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Hominy
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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