You are here: Recipes It > Recipes > Mexican

 Advertisements

Nacho Cheese Soup

1 pk (5.25 oz.) dry au gratin

-potatos 1 cn (15.25 oz.) whole kernel

-corn--undrained 1 c Picante sauce

2 c Water

2 c Milk

1 1/2 c Grated Cheddar cheese

1 cn (2.25 oz.) sliced ripe

-olives--drained 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.

 

Also see ...

 Advertisements
Oysters Casino
Oysters Casino
 Halloween Crisp Candy Corn Treats
Halloween Crisp Candy Corn Treats
Apple Kuchen - Philadelphia Orchestra Cookbook
Apple Kuchen - Philadelphia Orchestra Cookbook
Deviled Ham Ring Appetizer
Deviled Ham Ring Appetizer
         

Permalink--> In : Recipes  -  Mexican