Tex-Mex Hominy Pinto Bake

Sweet Harold came across a version of this recipe in one of my food magazines and tagged the page.  When he does that, I know he's giving me a huge hint that he wants me to get that on the table!

I changed several things and added different flavors to make the flavor profile more Tex-Mex.  Everyone (including the two young grandsons) love it!  

2 cans pinto beans (15.5 oz. each), 1 can undrained; 1 can drained and rinsed

6 strips thick-sliced bacon, diced

1 cup chopped red onion

1 T. minced garlic

1 can each white and golden hominy (15.5 oz.) drained and rinsed

2 small cans diced green chiles, undrained 

1 cup shredded Mexican cheese blend, divided

3 T. fresh lime juice

1 T. chile powder

1/2 T. ground cumin

1/2 T. smoked paprika

2 T. chopped cilantro, divided

Salt

Preheat oven to 350 degrees F.  Spray a 7 x 11 casserole dish with non-stick spray.

Puree undrained pintos in a food processor.  Set aside.

Cook bacon in a large skillet until crisp.  Transfer to a paper towel-lined plate.

Lower heat to medium and add onions and garlic to the bacon drippings.  Cook over medium heat until onions are tender-crisp, about 3 - 5 minutes. 

Stir in pureed and whole beans, white and golden hominy, chiles, half the bacon, 1/2 cup of the cheese, lime juice, chile powder, cumin, smoked paprika, and 1 T. of the cilantro.  Add salt to taste.  

Transfer to prepared baking dish.  Top with remaining cheese and bacon.

Bake for 20 - 22 minutes or until bubbling.  Top with remaining chopped cilantro before serving. 

We enjoyed this with Scoop Style tortilla chips.  I offered sour cream, taco sauce, and green salsa and everyone chose their favorite toppings.  

Adapted from Cuisine at Home, Issue # 141.

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