1. Stir together sour cream, yogurt, hot pepper sauce, chilies, 2 tablespoons flour, pepper, oregano, cumin, olives, green onions and cilantro. 2. Stir in the drained hominy and pinto beans; then add 1/2 cup cheddar cheese. 3. Transfer to a casserole dish, such as a 9-inch baking dish. Spread the remaining cheddar on top and sprinkle lightly with paprika. Bake in a preheated 350-degree oven 30 minutes, or until bubbly around the edges. >From "Jim Fobels Casseroles." Recipe by: Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #558 by Rooby
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 6|
|Calories from Fat: 134 (35%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 35.9mg||11 %|
|Sodium 540.6mg||19 %|
|Potassium 556.1mg||15 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 35.5g|
|Protein 15.6g||22 %|
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Calories per serving: 378
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