1 (9 oz.) pkg. frozen green beans, thawed & drained
1 c. red or green peppers, sliced
1 med. onion, sliced
3 tbsp. butter
1 (8 3/4 oz.) can corn, drained
1/4 tsp. crushed rosemary
1/2 lb. Velveeta Mexican with Jalapeno peppers, cubed
2 tbsp. milk
1/3 c. slivered almonds, toasted

In large skillet, stir fry beans, peppers and onions in butter until crisp tender. Add corn and rosemary; mix lightly. Reduce heat. Add Velveeta Mexican cheese and milk; stir over low heat until cheese melts. Sprinkle with almonds.