Liver Fritada(Makes 4 Servings)

• 4 slices bacon
• 1 medium-size onion, chopped (1/2 c.)
• 1 Tbsp. flour
• 1 Tbsp. chili powder
• 1 lb. beef liver, cut into 1/4-inch strips
• 1 (16 oz.) can tomatoes (undrained)
• 1 (12 oz.) can whole kernel corn with sweet peppers (undrained)
• 1 tsp. salt
• dash of pepper

1. Fry bacon in a large skillet or Dutch oven until crisp.
2. Drain on paper toweling; crumble and reserve.
3. Drain fat from skillet into a cup.
4. Return 2 tablespoons fat to skillet.
5. Saute onion in fat until tender, about 2 minutes.
6. Combine flour and chili powder on piece of wax paper.
7. Coat liver with flour mixture; add to onion in skillet.
8. Cook, stirring occasionally, until liver is light brown.
9. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper.
10. Heat to boiling; lower heat.
11. Simmer, uncovered, stirring occasionally, until liver is tender, about 5 minutes.
12. Do not overcook.
13. Sprinkle with reserved bacon.

bacon, onion, flour, chili powder, beef, tomatoes, whole kernel corn with sweet peppers, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824366 (may not work)