Nacho Potato Soup Recipe

Mexican Recipes To-Go

Mexican Soup Recipes

Ingredients:

1 package (5 1/4 oz.) au gratin potatoes
1 can (11 oz.) whole kernel corn, drained
1 can (10 oz.) diced tomatoes and green c, hilies, undrained
2 cup water
2 cup milk
2 cup cubed process american cheese
1 dash hot pepper sauce, opt
1 minced fresh parsley, opt.

Instructions:

In a 32 qt. saucepan, combine the potatoes and sauce mix, corn,
tomatoes and water; mix well. Bring to a boil. Reduce heat; cover
and simmer for 15-18 minutes or until potatoes are tender. Add milk,
cheese and hot pepper sauce if desired; cook and stir until the
cheese is melted. Garnish with parsley if desired. Yield 6 - 8
servings. (2 quarts) Typed in MMFormat by cjhartlin@msn.com Source:
Taste of Home Quick Cooking

Servings: 6

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What do snowmen eat for breakfast? Snowflakes. Unknown

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