NACHO POTATO SOUP

1/2 lb cooked ground beef (or ground chicken) browned, seasoned with taco seasoning

1 box au gratin potatoes

1 can whole-kernel corn, drained

1 can Ro-Tel tomatoes, do not drain

1 1/2 cups water

2 cups milk

12-oz shredded Cheddar cheese

In a saucepan, combine the contents of the potato box, corn, Ro-Tel and water, mix well and bring to a boil. Add the cooked and drained meat then reduce the heat, cover and simmer 15-20 minutes until the potatoes are tender. Add the milk and cheese, stirring until cheese is melted.

This recipe is from one of my grandchildren's elementary teachers.

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