Type what you have

Ingredients

• ✓ bacon
• cooking spray
• hash brown potato
• sour cream
• cheddar cheese
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mix hash browns, sour cream, 1 cup Cheddar, bacon, and ranch mix together in a large bowl until well combined. Spread into the prepared pan and cover with aluminum foil.
3. 3 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle remaining Cheddar evenly across potatoes. Bake until cheese is bubbly and lightly browned around the edges, about 15 more minutes.

By Barbi

Ingredients

• ✓ bacon
• water
• pinto bean
• onion
• tomato
• jalapeno pepper
• cilantro

Instructions

1. 1 Combine water and beans in a large pot; bring to a boil. Reduce heat; simmer for 3 hours, adding more water if necessary while beans cook.
2. 2 Cook bacon in a large skillet over medium heat until beginning to brown. Stir in onion; continue cooking until onion is tender. Stir in tomato and jalapeño; cook for 2 to 3 minutes. Off heat, stir in cilantro.
3. 3 Stir bacon-onion mixture into beans; continue cooking until beans are soft, about 1 hour.

By sheilamichael

Ingredients

• ✓ bacon
• pinto bean
• white sugar
• garlic
• onion
• water
• salt

Instructions

1. 1 Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

By BRANDI T

Ingredients

• ✓ bacon
• potato
• green onion
• flour tortilla
• cheddar cheese
• butter
• salsa
• sour cream

Instructions

1. 1 Stir together mashed potatoes, bacon, and green onions. Spread mashed potato mixture onto 4 tortillas, spreading to within 1/2 inch of the edges. Sprinkle shredded Cheddar cheese on top of mashed potatoes and top with remaining tortillas. Lightly butter each side of quesadilla.
2. 2 Preheat a large skillet over medium heat.
3. 3 Place a quesadilla into the preheated pan; cook until golden brown and crispy, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

By MrsB

Ingredients

• ✓ bacon
• olive oil
• yellow onion
• brown sugar
• flour tortilla
• barbecue sauce
• cilantro
• cheddar cheese

Instructions

1. 1 Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
2. 2 Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
3. 3 Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

By LauraKKH

Ingredients

• ✓ bacon
• beef sirloin
• ground beef
• onion
• sazon seasoning
• tomato
• jalapeno pepper
• chili powder
• cumin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

By thedailygourmet

Ingredients

• ✓ bacon
• onion
• shrimp
• chipotle pepper
• adobo sauce
• corn tortilla
• cilantro
• lime
• salt

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. 2 Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

By rvelasquez

Ingredients

• ✓ bacon
• pinto bean
• garlic
• salt
• onion
• tomato
• jalapeno pepper
• beer
• cilantro

Instructions

1. 1 Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
2. 2 Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
3. 3 Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

By KIM93306

Ingredients

• ✓ bacon
• egg
• avocado
• lime juice
• mustard powder
• paprika
• salad dressing
• tomato
• onion
• salt
• cayenne pepper

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
2. 2 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
3. 3 Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.

By eye2une2a440

Ingredients

• ✓ bacon
• chicken broth
• pinto bean
• water
• onion
• green chile pepper
• garlic powder
• salt
• chili powder
• cumin
• paprika

Instructions

1. 1 Gather the ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add bacon and cook, turning once, 4 to 6 minutes.
3. 3 Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6. 6 Remove bacon and chile peppers; chop to desired consistency and return to the pot. Mash beans with a potato masher until they reach desired consistency.

By Jim

Ingredients

• ✓ bacon
• water
• tomatillo
• serrano chile pepper
• garlic
• flank steak
• chicken bouillon
• pinto bean
• onion
• cilantro
• black pepper
• lime

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
2. 2 Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak if you like.)
3. 3 Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.
4. 4 Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
5. 5 Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

By gem

Ingredients

• ✓ bacon
• ham hock
• onion
• chorizo sausage
• tomato
• jalapeno pepper
• pinto bean
• water
• garlic
• cilantro
• chicken bouillon granules
• salt

Instructions

1. 1 Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
2. 2 Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
4. 4 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
5. 5 Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
6. 6 Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
7. 7 When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.

By Brent Hull

Ingredients

• ✓ bacon
• pinto bean
• water
• tomato
• green chile pepper
• onion
• chili powder
• cumin
• garlic powder
• cilantro
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
3. 3 Drain beans, return to pot, and pour in fresh water to cover.
4. 4 Add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
5. 5 Check the beans occasionally and add more water if needed.
6. 6 Stir cilantro and salt into beans simmer until beans are soft, about 1 more hour.
7. 7 Serve and enjoy!

By Lyndsay

Ingredients

• ✓ bacon
• cooking spray
• flour tortilla
• cheddar cheese
• tomato
• onion
• salt
• black pepper
• avocado
• cilantro
• ranch dressing
• buffalo ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a large cast iron skillet with cooking spray.
2. 2 Place prepared skillet over medium heat for 30 seconds. Add 1 flour tortilla and cook until bottom is browned and hardened, about 1 minute. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2 of the onion, and 1/2 of the bacon; season with salt and pepper. Cook until cheese starts to melt, about 1 minute.
3. 3 Transfer skillet to preheated oven and cook until cheese is completely melted, 2 to 3 minutes. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and pepper. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag motion over the top.
4. 4 Repeat with remaining ingredients.

By tcasa

Ingredients

• ✓ bacon
• lentil
• chicken bouillon
• water
• chorizo
• tomato
• tomatillo
• onion
• garlic
• water
• cilantro
• cumin
• cotija cheese
• sour cream

Instructions

1. 1 Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.
3. 3 Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.
4. 4 Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.
5. 5 Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
6. 6 Ladle soup into bowls. Top with cotija cheese and sour cream.

By Sherbear1

Ingredients

• ✓ bacon
• pinto bean
• water
• tomato
• onion
• green bell pepper
• jalapeno pepper
• cilantro
• garlic
• beer
• salt
• black pepper
• chili powder
• cumin

Instructions

1. 1 Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
2. 2 Place beans in a slow cooker with just enough water to cover.
3. 3 Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapeños, cilantro, and garlic. Sauté in bacon drippings for 2 minutes, then slowly pour in beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Remove from heat and add to beans and water in the slow cooker.
4. 4 Cover and cook on Low for 8 hours.

By Nikki Robinson Brooks

Ingredients

• ✓ bacon
• poblano chile
• bacon drippings
• pork loin
• onion
• garlic
• jalapeno pepper
• cilantro
• cumin
• oregano
• chile powder
• kosher salt
• clove
• chicken stock
• red enchilada sauce
• white hominy

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
3. 3 Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
4. 4 Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
5. 5 Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.

By Ken from CA

Ingredients

• ✓ bacon
• cooking spray
• olive oil
• onion
• rotisserie chicken
• garlic
• salt
• black pepper
• garlic powder
• green onion
• ranch dressing
• sour cream
• corn tortilla
• cheddar cheese
• monterey jack cheese
• enchilada sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
3. 3 Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
4. 4 Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
5. 5 Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
6. 6 Bake in the preheated oven until bubbly on top, about 15 minutes.

By krimille

Ingredients

• ✓ bacon
• onion
• garlic
• chicken broth
• chicken breast
• tomato
• green chile pepper
• tomato sauce
• corn
• chipotle pepper in adobo sauce
• salt
• black pepper
• cumin
• cilantro
• flour tortilla
• sour cream
• cheddar cheese

Instructions

1. 1 Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
2. 2 Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
3. 3 Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
5. 5 Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
6. 6 Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
7. 7 Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

By frankp

Ingredients

• ✓ bacon
• date
• almond

Instructions

1. 1 Place the air fryer close to an exhaust fan and preheat to 285 degrees F (140 degrees C).
2. 2 Place bacon onto a cutting board and slice in half crosswise. Stuff each date with 1 almond and wrap with 1/2 slice of bacon. Place the bacon-wrapped dates into the basket of the air fryer, end side down, not touching.
3. 3 Air fry until fat has been rendered, 10 to 11 minutes. Remove to a paper towel-lined plate to drain. Serve warm.

By Bren

Ingredients

• ✓ bacon
• shrimp

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap shrimp in bacon strips; secure with toothpicks.
3. 3 Cook on the preheated grill until bacon is fully cooked, flipping once, 3 to 4 minutes. Shrimp will be done when bacon is fully cooked.

By stacy candlish

Ingredients

• ✓ bacon
• pork chop
• processed cheese sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fry bacon in a large skillet over medium heat until cooked through but still flexible, 6 to 7 minutes. Remove from the heat and drain on a paper towel-lined plate.
3. 3 Wrap two slices of bacon around each pork chop and place into a baking dish. Top each chop with 1 tablespoon cheese sauce.
4. 4 Bake in the preheated oven until bacon is crispy and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ashley M

Ingredients

• ✓ bacon
• calf liver
• pork flavored seasoning coating mix

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
2. 2 Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
3. 3 Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

By LADYBARBER01

Ingredients

• ✓ bacon
• onion
• white vinegar
• green bean

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

By Casey

Ingredients

• ✓ bacon
• onion
• green bean
• chicken bouillon

Instructions

1. 1 Heat a saucepan over medium heat, and add the bacon pieces. Fry for a few minutes, then add the onions. Cook and stir until the onions are tender, about 5 minutes. Pour in the green beans, and crumble in the bouillon cube. Stir to blend, then simmer for about 15 minutes. If you wish to simmer longer, add more water to keep the beans from scorching.

By Jennifer Bootz Evans

Ingredients

• ✓ bacon
• sweet onion
• red snapper fillet
• soy sauce

Instructions

1. 1 Preheat an outdoor grill to medium-high heat.
2. 2 Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
3. 3 Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

By Curt Pond

Ingredients

• ✓ bacon
• buttery round cracker
• brown sugar

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
3. 3 Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

By Gayle Woodle

Ingredients

• ✓ bacon
• mashed potato
• gouda cheese

Instructions

1. 1 Follow package direction and prepare mashed potatoes.
2. 2 Stir in bacon and cheese and serve.

By Idahoan

Ingredients

• ✓ bacon
• maraschino cherry
• toothpick

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Wrap each cherry with a bacon half, secure with a toothpick, and arrange on a baking sheet. Drizzle reserved cherry juice over wrapped cherries.
3. 3 Broil in the preheated oven until bacon is crisped to your liking, 3 to 10 minutes.

By Aaron Jones

Ingredients

• ✓ bacon
• corn
• butter
• salt
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
2. 2 Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
3. 3 Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
4. 4 Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

By Ronda Miller