Nacho vegetable medley

Yield: 4 Servings

Measure Ingredient
2 teaspoons Vegetable oil
2 cups Shredded cabbage
1 cup Thinly sliced green pepper
1 cup Chopped onions
1 cup Sliced mushrooms
⅛ teaspoon Garlic powder
¾ teaspoon Ground cumin
¼ cup Tomato paste
2 tablespoons Water

In a large non-stick skillet, combine all ingredients. Cover and cook over medium heat, stirring frequently, until vegetables are tender-crisp, about 15 minutes.

To turn this into a complete meal, add a few ounces each of shredded Mozzarella and Cheddar cheese. Cover and let stand for a few minutes until cheese melts.

Makes 4 servings.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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