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Categories:Viewed: 42 - Published at: 6 months ago
Ingredients
- 1 pkg. dry au gratin potatoes
- 1 (15 oz.) can whole kernel corn (undrained)
- 1 c. picante sauce
- 2 c. water
- 2 c. milk
- 1 1/4 c. Sargento shredded cheese
- 1 can sliced ripe olives
Method
- In large pot, combine potatoes, corn, picante sauce and water. Bring to a boil.
- Reduce heat; cover and simmer 25 minutes, until potatoes are tender.
- Add dry cheese, olives and taco cheese. Cook heated through, stirring occasionally.
- Serve with chips. Makes 8 cups.