4 of my neighbors followed their noses to my kitchen and loved it. I liked it very much, too. We didn't even bake it in the oven. As soon as that stuff was hot, we grated the cheese over it and chowed down. I made some changes out of necessity, because I didn't have everything and some changes out of preference, because I'm the cook and I can do it any way I want. Here goes: I didn't have pork, so I used leftover, skinned, deboned chicken thighs and drumsticks. I chopped a 1/2 a large onion, a couple chopped cloves of garlic and a seeded, chopped sweet yellow bell pepper and sauteed them all in a little chicken fat until they were done, then mixed all the canned ingredients into them. I used a small can of chopped mild green chilies and a (generic) can mild Rotel tomatoes and chilies. I doubled the cream of chicken soup (2 cans) and added about 1/4 cup good quality salsa (I like Herdez, it's an authentic Mexican brand, high quality and very reasonable.). I used leftover cooked brown rice that I had on hand and the can of drained and rinsed black beans, but I also added a drained 29 oz. can of white hominy. Why? Because I like hominy, and it's very southwestern. I didn't have any cumin, so I skipped it and I used grated sharp cheddar, it was all I had. Good stuff.
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4 of my neighbors followed their noses to my kitchen and loved it. I liked it very much, too. ...