Mexicorn, a blend of corn kernels and chopped bell pepper pieces, lends both color and flavor to a quick skillet supper.

Prep: 30 Min

1 lb. lean ground beef
4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz. pkg.)
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained
3/4 cup water
1 teaspoon beef-flavor instant bouillon
1 tablespoon chopped fresh parsley, if desired


1. Brown ground beef in large nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

2. Add all remaining ingredients except parsley; mix well. Reduce heat to medium; cover and cook 20 minutes or until potatoes are tender, stirring occasionally. If desired, season with salt and pepper to taste. Sprinkle with parsley.

4 (1 1/4-cup) servings

Nutritional Info Per Serving:
Calories 380, Calories from Fat 140, Total Fat 16 g, Saturated 6 g, Cholesterol 70 mg, Sodium 760 mg, Total Carbohydrate 34 g, Dietary Fiber 4 g, Sugars 6 g, Protein 24 g

Diet Exchange: 2 Starch, 2 1/2 Medium-Fat Meat, 1/2 Fat
OR 2 Carbohydrate, 2 1/2 Medium-Fat Meat, 1/2 Fat

This recipe displayed with permission from General Mills, Inc.