Directions

1. Preheat oven to 350 degrees F; position a rack in the center.
2. In a medium (10-inch) skillet, cook the bacon over medium-low heat until nearly crisp. Drain on a paper towel. Pour off all but 2 teaspoons of grease and return skillet to the burner; increase to medium-high heat. Cook onion until soft and translucent, about 6 minutes. Add the garlic and cumin; cook another minute. Add the pinto beans, corn and cooked bacon; season with 1/4 teaspoon salt and stir.
3. Grease an 11x7 inch baking dish (or any similar size shallow baking dish) with non-stick cooking spray. Arrange half of the chilies on the bottom. Top with half of the cheese, then all of the pinto bean mixture. Arrange the remaining chilies on top; sprinkle with remaining cheese.
4. In a large bowl, combine the flour and remaining 1/4 teaspoon salt. Add the eggs and egg white, and beat until blended. Beat in the milk. Pour over the casserole. Bake 45-60 minutes, until set in the center and golden and puffed on top. Cool for 5 minutes before serving. Refrigerate any leftovers.