Mexican Corn Bake
- 1 8oz. pkg. cheese - (your choice)
- 1/4 c. margarine
- 1/4 c.evaporated milk
- garlic salt to taste
- red pepper to taste
- 2 cans whole kernel corn, drained
- 1 can chopped chilies, drained
Place cheese, margarine, evaporated milk, garlic salt and red pepper in small Dutch oven. Cook over low heat until cheese melts, stirring until blended. Add corn and chilies, mixing well. Bake at 350 degrees F for 20 minutes.
By Robin from Washington, IA
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