Tex mex vegetable mix

Yield: 4 Servings

Measure Ingredient
1 pack (9-oz) frozen cut green beans; thawed; drained
1 cup Red or green pepper strips
1 medium Onion; sliced
3 tablespoons Parkay margarine
1 can (8.75-oz) whole kernel corn; drained
¼ teaspoon Dried rosemary leaves; crushed
½ pounds Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed
2 tablespoons Milk
⅓ cup Slivered almonds; toasted

In large skillet, stir-fry beans, peppers and onions in margarine until crisp-tender. Add corn and rosemary; mix lightly. Reduce heat. Add Velveeta Mexican cheese spread and milk; stir over low heat until cheese spread is melted. Sprinkle with almonds. 4 to 6 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, .

Similar recipes