Here’s a lazy recipe from the Bartlett kitchen. Jim‘s wife Ann makes this one:
two 11-ounce cans of whole kernel corn with sweet peppers (Mexicorn), drained
14.5-ounce can of chili-style tomatoes, undrained (but see below)
15.5-ounce can of white hominy, drained
15-ounce can of black beans, rinsed and drained
1/4 tsp. pepper
1/2 cup (2 ounces) shredded cheese (use your favorite)
Preheat over to 350 degrees. Mix corn, tomatoes, hominy, beans, and pepper in a two-quart baking dish. Cover and bake for 25 minutes or until bubbly. Uncover, sprinkle with cheese, and bake five more minutes.
You can add more pepper or other heat source of your choice if you like it hotter.
The liquid in the recipe comes entirely from the canned tomatoes. If you feel like there’s too much, you can drain some of it.
The original recipe says it makes four servings, but they’re honkin’ big servings. Ann says, “The two of us make several meals out of it.”
Southwest Veggie Bake: the “before” picture.
The finished product.
October 3, 2023
September 29, 2023
September 28, 2023
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