Tex Mex Vegetable Mix

Ready in 1 hour

Try this Tex Mex Vegetable Mix recipe, or contribute your own. "Corn" and "Vegetables" are two of the tags cooks chose for Tex Mex Vegetable Mix.

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Ingredients

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2 tb milk
1 pk (9-oz) frozen cut green
1/3 c Slivered almonds; toasted
1 cn (8.75-oz) whole kernel corn;
3 tb Parkay margarine
1 md Onion; sliced
1/4 ts Dried rosemary leaves;
1/2 lb Velveeta Mexican pasteurized
1 c Red or green pepper strips

Original recipe makes 4 Servings

Servings  

Preparation

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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 247 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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