The classic corn and lima
bean side dish is given a tasty flavor twist -- Tex-Mex-style.
Tex-Mex
Succotash
- 1 tablespoon vegetable
oil
1/2 cup chopped onion
1 (4-ounce) can diced green chiles
3 cloves garlic, chopped
4 slices bacon, cooked and crumbled
4 cups frozen corn, thawed
1 (10-ounce) package frozen baby lima beans, thawed
1 cup seeded and diced tomatoes
1 teaspoon hot pepper sauce
1 teaspoon chili powder
- Heat oil in large skillet;
cook onion until tender. Add chiles and garlic; cook for 1 minute.
Add bacon, corn, lima beans, tomatoes, red pepper sauce and chili
powder. Cook for 8 to 10 minutes or until vegetables are tender.
Season with salt and black ground pepper.
Makes 8 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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