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How to Make Flan
Peruvian Arroz con Pollo
Santa Fe Egg Bake
cups frozen southern-style hash brown potatoes
can (15 oz) black beans, rinsed and drained
cup frozen corn
cup frozen stir-fry bell peppers and onions (from 16-oz bag)
cups shredded Colby-Monterey Jack cheese (8 oz)
tablespoons chopped fresh cilantro
teaspoon ground red pepper (cayenne)
Spray 13x9-inch (3-quart) baking dish with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Frozen stir-fry bell peppers and onions is a timesaving product, but if it is unavailable, substitute 1/2 cup each chopped onion and bell pepper.
Serve this easy dish with corn muffins and a variety of toppings, such as guacamole, salsa, sour cream, chopped fresh tomatoes and chopped fresh cilantro.
Calories from Fat
% Daily Value
% Daily Value*:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2018 ®/TM General Mills All Rights Reserved
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