Tex mex vegetable mix
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .
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