This recipe could very easily be made vegetarian, simply by omitting the bacon. Sacrilege, I know, but not everyone eats meat..
half pound bacon, chopped
1 medium onion
1 green bell pepper
1 Anaheim chile
1 can spinach
4 medium Roma tomatoes
2-3 medium potatoes
1 clove garlic
shake or two of basil
1/2 cup milk
2 cups shredded cheese
This recipe makes an 9x13 Pyrex dish. I have 11 people in the house to feed, so I make laaaaarge quantities..
Preheat oven to 350
Slice the potatoes thin, and layer them on the bottom of the dish. I use two layers, as I like a good crust.
Place the Pyrex into the oven to cook the potatoes while preparing the rest of the ingredients. This gives the potatoes a head start!
In a large skillet, begin to fry up the chopped bacon. Cook it about half way, DO NOT DRAIN. Add the chopped onion, peppers, garlic, chile. Cook until tender, and the bacon is nice and crispy. The grease from the bacon will cook the veggies nicely! It's a pork fat thing.. If you are doing this the vegetarian way, leave out the bacon, and add a few tablespoons olive oil instead.
While this concoction is cooking, it's time to drain the spinach. You can use fresh spinach, but if you can't get that, use canned. I use a colander, and drain the spinach first. This can seem gross, as you get lovely spinach juice all over your hands, but its actually quite easy. Pour the canned spinach into a colander, and then literally pick up the green glob, and squeeze. You will be surprised how much juice you can get out. It doesn't have to be DRY, just mostly drained. Toss the chopped Roma's in with the spinach.