Although this recipe doesn’t actually call for Salsa “inside” it. I feel it is a must to be served with it. This makes it a winner on our table. The littler mouths can eat it with ketchup if they think my latest version of salsa is too hot and I can still have the spice of salsa on mine!
- 4 cups Dehydrated Hashbrown Potatoes
- 15 oz. Canned Black Beans, drained and rinsed
- 15 oz. Canned Corn, drained
- ¼ cup Dehydrated Red and Green Bell Peppers
- 2 Tablespoons Dehydrated Onion
- 2 cups Freeze Dried Cheddar Cheese
- 1 cup Powdered Eggs
- 1 ½ cups Water
- 1 ¼ cups Milk
- ½ teaspoon Salt
- ¼ teaspoon Ground Red Pepper
- ½-1 cup Salsa
Preheat oven to 350℉. Spray rectangular 9 X13 baking dish with cooking spray. Place cheese in a small dish and cover with water to hydrate completely. Drain off excess water. Set cheese aside.
Bring a medium pot of water to boil. Add potatoes, onion and bell peppers. Cook 10 minutes; drain. Mix potatoes, peppers,onions, beans and corn in baking dish. Sprinkle with cheese.
Beat egg powder and water until smooth. Add milk, salt and red pepper and mix until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Serve with SALSA!
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