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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.