Nacho Cheese Soup

7 ingredients
4 steps

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

Directions

  1. 1
    In large pot, combine potatoes, corn, picante sauce and water. Bring to a boil.
  2. 2
    Reduce heat; cover and simmer 25 minutes, until potatoes are tender.
  3. 3
    Add dry cheese, olives and taco cheese. Cook heated through, stirring occasionally.
  4. 4
    Serve with chips. Makes 8 cups.

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