Recipe for Tex Mex Vegetable Mix

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 pkt	(9-oz) frozen cut green beans, thawed, drained
1 cup	Red or green pepper strips
1 med	Onion, sliced
3 tbl	Parkay margarine
1 can	(8.75-oz) whole kernel corn, drained
1/4 tsp	Dried rosemary leaves, crushed
1/2 lb	Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper, cubed
2 tbl	Milk

Instructions:

Instructions: 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.

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