Recipe for Vegetables Cancun

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
2 cup	Zucchini, cut into 1/2-inch pieces
1 med	Onion, sliced
2 tbl	Parkay margarine, melted
1 can	(17-oz) whole kernel corn, drained
1 can	(14.5-oz) tomatoes, cut up, well-drained
1/2 lb	Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper, cubed

Instructions:

Instructions: Stir-fry zucchini and onions in margarine until crisp-tender. Stir in corn and tomatoes; heat thoroughly, stirring occasionally. Reduce heat. Add remaining ingredients; stir over low heat until Velveeta cheese spread is melted. 6 servings.

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