Nacho Potato Soup

In a 3 quart saucepan combine the contents of the potato package, corn, diced tomatoes and chilies and water; mix well. Bring to a boil stifling often. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.

INGREDIENTS
I package (5.25 oz) au gratin potatoes
1 can (11 oz) whole kernel corn drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
1 lb. cubed Velveeta
1 lb. ground beef or sausage, browned and drained
dash hot pepper sauce, optional
minced Fresh parsley, optional

Stir in ground beef (or sausage). Add cubed Velveeta and hot pepper sauce, if desired. Cook and stir until the cheese is melted. Garnish with parsley if desired.

Serves 8