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 entre and warm cornbread brushed with melted butter.
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
  • 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.
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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