| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Velveeta Mexican |
|
|
Pasteurized Process Cheese |
|
|
Spread with Jalapeno Pepper |
|
|
Cubed |
| 2 |
c |
Cottage cheese |
| 6 |
|
Eggs,beaten |
| 1/2 |
c |
Picante sauce |
| 1/4 |
c |
Margarine or butter,melted |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Seasoned salt |
| 1 |
cn |
(12 oz) whole kernel corn |
|
|
With sweet peppers,drained |
|
|
Picante sauce, |
|
|
Sour cream |
|
|
Avocado slices |
INSTRUCTIONS
In a large bowl,combine ingredients;mix well.Pour into a greased 12 x 8'
baking dish.Bake @ 350 degrees for 35 to 40 minutes or until golden
brown.Top with additional picante sauce, sour cream and avocado slices,if
desired.Makes 4 to 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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