Mexican Chorizo Cornbread Stuffing

• 1/2 lb. Mexican chorizo, casing removed
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 cup water
• 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
• 1 cup chopped PLANTERS Pecans, toasted

1. Crumble chorizo into medium saucepan; cook on medium-high heat until done, stirring frequently.
2. Remove from pan; drain.
3. Add onions and garlic to pan; cook on medium heat 2 to 3 min.
4. or until onions are crisp-tender.
5. Stir in water; bring to boil.
6. Add stuffing mix, nuts and chorizo; mix well.
7. Cover.
8. Remove from heat.
9. Let stand 5 min.
10. Fluff with fork.

chorizo, onions, garlic, water, stove, pecans

Taken from www.kraftrecipes.com/recipes/mexican-chorizo-cornbread-stuffing-158552.aspx (may not work)