Mexican Skillet Supper

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Almond Board of California


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1 lb. lean ground beef

1 cup chopped onions

1 clove garlic, minced

1 Tbs. chili powder

1 tsp. oregano

1/2 tsp. ground cumin

1/2 tsp. salt

1 can (16 oz) tomato sauce

1 can (15 1/4 oz) kidney beans, drained

1 can (7 oz) diced green chiles

1 cup whole kernel corn

1 cup whole natural almonds, toasted

Buttery Corn Bread

1 cup shredded Cheddar cheese

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