This one was actually first discovered by DH in the Cooking Light, 5 ingredient 15 minute cookbook I gave him for Christmas one year. (talk about a hint hint!) I know, you are all shocked that Mark would pick a vegatarian entree to try, but I tell you, that meat eater act is all a show. This recipe is so simple, that it is hard to see how it will work as a main course, but it really does. The key ingredient that gives it so much flavor is a can of Rotel's chili fixings. This, or any "chili style tomatoes" aren't always easy to find, so when I do see it, I will buy more than one can. I always serve it with torilla chips, then pair it with either apple slices or avacado. This week, I made quesadillas to go along with it. This would make a great side to any mexican meal, or it would be good just with chips.
Southwestern Vegtable Bake
1 can white hominy, drained
2 cans mexicorn, drained
1 can rotel chili fixings
i can black beans, drained
Combine the above ingredients in 2 qt casserol dish. Bake covered at 350 for 25 minutes. Sprinkle grated pepper jack cheese on top and bake an additional 5 minutes. Serve with tortiall chips.
1 comment:
See ... I never would have noticed there was a Rotel Chili fixins until you pointed it out. Nice! I'm so glad to have some Rotel back in my life!
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