Mexican corn and potatoes
Yield: 6 servings
Ingredients:
- 1 ea Serrano Chiles; * 2 c Potatoes; Cooked Cubed
- 1 c Onion; Chopped
- 1 Lg 1 1/2 ts Red Chiles; Ground
- 2 tb Margarine Or Butter 1/2 ts Salt
- 2 c Whole Kernel Corn
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.
