Yummy Arizona Breakfast for Lunch or Supper

Serves 8, easily trebled and fits in a 4” hotel pan to feed 24

Ingredients:

For the base:

3 cups cooked pinto beans

2 cups canned hominy, drained

1/4 cup black olives, sliced

1/4 cup diced canned green chilies

1-1/2 cup grated cheddar or Jack cheese

1 large tomato diced or canned diced tomato

1 medium onion chopped finely

4 scallions, chopped

For the custard:

5 eggs

2/3 cup milk

2 Tbsp flour

1/2 tsp baking powder

Preparation

In a small bowl combine sour cream, cilantro, and chili powder. Cover and chill.

In a skillet over medium heat, brown meat until cooked through, drain any excess fat, and set aside. In a large bowl, combine beans, hominy, black olives, green chili, cheese, tomato, and both kinds of onions. Add meat and blend well. Pour mixture into a 9 x 13 inch casserole dish, spreading evenly.

Whisk the eggs thoroughly and add milk, flour, baking powder, chili powder, cumin, garlic powder, oregano, and salt. Whisk till well blended and pour over casserole.

Place in a preheated 425˚F oven. Lower heat to 375˚ and bake 45 minutes or until lightly browned. Allow to set for 10 minutes before serving.  Serve with cilantro-sour cream topping and your choice of salsa.

Recipe courtesy Santa Cruz Chili & Spice Company, Tucson, AZ..

1 Tbsp chili powder

2 tsp ground cumin

1 tsp garlic powder

1 tsp oregano

1 tsp salt

For the cilantro sauce:

2 cups sour cream or half yogurt and half sour cream

1 cup chopped fresh cilantro

1 Tbsp chili powder