Mexican Corn And Potatoes Recipe

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Ingredients:

1 serrano chiles, *
1 cup onion, chopped, 1 lg
2 tbsp margarine or butter
2 cup whole kernel corn
2 cup potatoes, cooked, cubed
1 1/2 tsp red chiles, ground
1/2 tsp salt

Instructions:

* Use either 1 or 2 of the chiles that have been seeded and

chopped.

To your own taste.

Cook and stir the chiles and onion in the margarine in a 10-inch

skillet until the onion is tender. Stir in the remaining

ingredients, cook, stirring occasionally, until heat through, about 4

minutes.







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Per Serving (excluding unknown items): 50 Calories; trace Fat (1.6%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 182mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6

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Never eat more than you can lift. Miss Piggy

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