Vegetales
Vegetables
Veggie Skillet
3 cup frozen loose-pack diced
hash brown potatoes
with onion and peppers
2 tbsp cooking oil
1 cup tomato sauce
1 cup salsa
1 cup loose-pack
frozen peas and carrots
1 cup loose-pack
frozen whole kernel corn
1/2 cup shredded cheddar cheese
In a large skillet
cook potatoes in hot oil
over medium heat
for 6 to 8 minutes
or till nearly tender,
stirring occasinally.
Stir tomato sauce, salsa,
peas, and carrots, and corn
into the potatoes in the skillet.
Bring to boiling.
Reduce heat.
Cover and simmer
for 5 to 7 minutes
or till vegetables are tender.
Sprinkle with cheese.
Let stand, covered,
about 1 minute
or till cheese is melted.
