RIO GRANDE SUPPER 
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped bell pepper
12 oz. whole kernel corn, drained
8 oz. Cheez Whiz
3/4 c. hickory smoked barbeque sauce
1 tbsp. chili powder
Fritos

Brown and drain ground beef. Add onion and bell pepper. Cook until tender. Add corn, Cheez Whiz, barbeque sauce and chili powder. Simmer for 20 minutes. Top with Fritos and serve.

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