Prep: 5 Mins Cook: 10 Mins
Sweet corn and tender baby lima beans combine to make this a vegetable side dish packed with fun and flavor. Serve with your favorite entrée and warm cornbread brushed with melted butter.

Tex-Mex Succotash

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 3 cloves garlic, chopped
  • 4 slices bacon, cooked and crumbled
  • 4 cups frozen corn, thawed
  • 1 package (10-oz.) frozen baby lima beans, thawed
  • 1 cup diced tomatoes
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon chili powder

Directions

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.
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