| |
|
Ingredients:
1 package (5.25 oz.) dry au gratin potatos
1 can (15.25 oz.) whole kernel corn--undr, ained
1 cup picante sauce
2 cup water
2 cup milk
1 1/2 cup grated cheddar cheese
1 can (2.25 oz.) sliced ripe olives--drai, ned
Instructions:
Tortilla chips
In a large saucepan combine potatos, corn, picante sauce and water.
Bring to a boil; reduce heat, cover and simmer for 25 minutes or
until potatos are tender, stirring occcasionally. Add dry cheese
sauce mix from au gratin potato package, milk, cheddar cheese and
olives. Cook until cheese is melted and soup is heated through,
stirring occasionally.
Serve with chips.
Makes 8 cups.
Posted by Bob Stein. Courtesy of Fred Peters.
Servings: 8
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. Elaine Boosler
More information:
Looksmart:
Recipes
Cooking
and Food
Yahoo:
Mexican Food & Drink
Mexican
Recipes
Mexican
Society
Nacho Cheese Soup Recipe brought to you by Mexican Recipes To-Go
