Mexican corn and potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Serrano Chiles; * |
| 1 | cup | Onion; Chopped, 1 Lg |
| 2 | tablespoons | Margarine Or Butter |
| 2 | cups | Whole Kernel Corn |
| 2 | cups | Potatoes; Cooked, Cubed |
| 1½ | teaspoon | Red Chiles; Ground |
| ½ | teaspoon | Salt |
Directions
* Use either 1 or 2 of the chiles that have been seeded and chopped.
To your own taste.
Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes.